Aged Frozen Caviar
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Aged Frozen Caviar
It has a rich, creamy flavor and is made from sturgeon eggs farmed in the Niyodo River in Kochi Prefecture, the clearest river in Japan.
The eggs are cured for two weeks in rock salt with a concentration of 2~3% so that the surface of the grains is soft and you can taste the original creaminess of the caviar.
Enjoy serving on crackers or buckets.
A special caviar spoon is included, as the delicate caviar will have a metallic smell if a metal spoon is used.
Farmed Sturgeon in the clearest river in Japan
The Niyodo River is a 1,560-km-long river flowing through Kochi Prefecture, and its water quality (the nature, composition, and purity of the water) is the best in Japan.
The area near the upper reaches of the river is characterized by its beautiful blue color, and in recent years it has become known throughout Japan by the nickname "Niyodo Blue" because of its blue color, attracting many fans.
It grows 1.5 times faster than sturgeon from other prefectures, and its eggs taste like rich milk.
They use an improved feed for rainbow trout with a higher fat content, and they raise their sturgeon at a subsoil water temperature of 18°C~21°C throughout the year to keep them as close to nature as possible without stressing them out.
Integrated operations to achieve safety
They are able to provide safe and secure products while maintaining freshness because they handle everything from aquaculture to processing and sales within the company.
Story of Koyo Freeze
They're established in Kochi City in 1985.
The company manufactures and sells processed marine products, mainly farmed and wild-caught fish from Kochi Prefecture, to mass merchandisers, restaurants, and wholesalers, as well as online sales to general consumers.
They have expanded its sales channels by taking small fish that are difficult to process, underutilized fish that are inexpensive, and unused parts of fish and making them into niche processed marine products by matching its advanced processing technology with the needs of the market.
These fish professionals have cherished local fish, a bounty from the sea, and their food culture.
By turning even the parts of the fish that have not been used to their full potential into resources, the company is not only showing its appreciation for the sea and fish, but is also exploring new possibilities for more effective use of fish and the realization of a sustainable society.
Kochi Prefecture Collaboration
It is blessed with great natural beauty, including the Shimanto River, said to be the last clear stream in Japan, the magnificent Pacific Ocean with the Kuroshio Current flowing through it, and the Shikoku Karst, one of the 3 major karsts in Japan.
The area is also home to some of the best surfing, paragliding, rafting, fishing, and other activities in Japan.
Kochi is also famous for its local foods such as bonito, which is the prefectural fish of Kochi and a representative food material of the region, gamecock, which was loved by Ryoma Sakamoto, and Tosa red cow, which is called "fantastic wagyu beef," as well as local cuisine such as saabachi dishes and country sushi with yuzu vinegar.
In the past 14 years, it has been ranked No. 1 seven times in Jaran's (one of the largest travel companies) ranking of "the most delicious foods unique to the local area.
Aged Frozen Caviar
|Country of Origin||Japan|
Sturgeon roe (Kochi Prefecture farmed), Rock salt (Bolivia)
1 year from date of manufacturing
|How to store||
Keep frozen (under -18°C)
Consume as soon as possible once defrosted.
|Sold by||Reginaa Pte. Ltd.|
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