When asked, “If you had to name one difference in the deliciousness of 'Amano-itadaki,' what would it be?” Obama paused for a moment before replying, “Don't you taste the sweetness? It shouldn't inherently be sweet. I haven't done anything to make it sweet. But the simple method that allows you to perceive that sweetness is finishing it with salt alone.”

Many karasumi are marinated in sake, shochu, or other seasonings, with the artisan's individuality expressed through complex aromas. While this is a form of craftsmanship in itself, Obama chose a different path. “With more and more people not having tried karasumi, I wondered if they would truly find it delicious when tasting a complexly flavored one,” he explained. After much trial and error, he arrived at the aesthetics of subtraction. “Subtraction karasumi—I cherish and value that approach.”

Only Hyuga-nada sea salt, a blend of multiple salts including sun-dried salt and flat-pan salt from Miyazaki, is used. While carefully controlling the application of salt, drying, and aging based on the individual characteristics of the roe, the final finishing touches involve a craftsman using a pure cedar board, dried and aged specifically for karasumi, to shape each piece by hand. This is a tool so fundamental to his process that Obama once declared, “If a disaster like an earthquake or typhoon were to strike, I would grab only this board and flee.”

The "Amano-itadaki" born from this process lacks the distinctive fishy odor often found in other karasumi. The inherent umami of the ingredients and the sweetness brought out by the salt alone surprise those who taste it.

At a tasting event held at the end of March 2026, canapés of cauliflower and karasumi were paired with a subtly sweet black tea. The sweetness was reminiscent of the barrel-aged aroma of Burgundy Chardonnay, yet the karasumi was not at all fishy and paired beautifully.

Next, a dessert called Karasumi Daigaku Imo appeared. The dish, where the caramel notes of the sweet potato melted into the umami of the karasumi, caused a stir in the room. As was stated, “Karasumi actually has a great affinity with floral notes and strong caramel aromas,” the potential of "Amano-itadaki" extends far beyond the conventional uses of grating it over pasta or serving it with sake.

This absence of fishiness is also the key to unlocking the door to the global market.

According to materials presented by the producer at the announcement event, sea urchin and caviar have seen price increases of 2 to 5 times compared to 2013, while karasumi has remained almost flat, with only increases reflecting rising fishing costs. On the other hand, karasumi possesses strengths that other luxury ingredients lack. With a shelf life of 365 days at room temperature, it is significantly easier to supply stably worldwide compared to sea urchin and salmon roe, which have low preservation stability. The prediction that “the moment people overseas realize this traditional Japanese food called karasumi, its price will also rise extraordinarily” is not an exaggeration.

With the slogan “Japanese Style of Caviar,” and with an eye on expansion into New York, "Amano-itadaki" is steadily building a foundation for international development.

Domestically, sales will begin on May 1, 2026, via the official website (amanoitadaki.jp) and in Daimaru Matsuzakaya Department Store's 2026 Ochuugen (mid-year gift) campaign, "The Premium Select." While it is by no means an easily affordable item, now is the perfect opportunity before prices rise further.

The day is fast approaching when we will begin to see answers to the question of how chefs worldwide will interpret this ingredient, which holds immense potential within Japanese culinary culture, and elevate it onto their plates.