100g frozen ikura from wild BC pink salmon roe (Oncorhynchus gorbuscha). Made Sept 2020.
Salted: Mild at 2.5% salt content,
Marinated: Shoyu marinade, the predominant flavour profile in contemporary ikura in Japan. Ingredients: Soy sauce, hydrolyzed vegetable protein, high fructose corn syrup, dried bonito extract, salted mirin, sugar, salt, seasoning, acidity regulator (sodium acetate). Contains: Soybeans, wheat, fish (salmon, bonito)
This salmon caviar is offered frozen, and not pasteurized like chilled ikuras on the market. We believe pasteurization to detract from the pure, vibrant taste of the roe.
The 3 Key Aspects of a quality ikura? Freshness of the roe, Maturity of the egg, and Skill of the technician. This ikura is being made within 24 hours of harvest, it simply doesn't get fresher. It was at its peak maturity when we crafted this product in early Sept 2020. Our technician Kazunari has been doing this since he was 19, for more than half of his life.
Keep frozen. Thaw in the refrigerator. After thawing, consume as soon as possible. Do not refreeze. Refrigerate unused portion and consume with 6 days.