For this dish, I substituted sea urchin "tongues" for the eggs, and karasumi (salted and cured mullet roe; it's like bottarga) in place of the cheese, but the technique is almost the same as that ...

Karasumi is Japanese dried fish roe. Most of the fish roe you'll find at Japanese shops is actually from Taiwan (where it's called wuyuzi); you can also use Italian bottarga. Run a sharp paring ...

NAGASAKI--Fans of locally produced karasumi rest assured. There will be plenty of the pricy delicacy known overseas as “Mediterranean caviar” this New Year. Much sought after as year-end ...