Premium Soy Sauce marinate Ikura (Salmon Roe) from Iwate
Premium Ikura from Kita Sanriku
Made using only salmon roe caught in the seas of Kita Sanriku, Iwate prefecture
This is a completely Japanese-salmon Ikura that is hard to find even in Japan due to the recent serious poor salmon catch.
Fresh salmon roe is carefully marinated and aged.
The umami taste is concentrated in the firm texture.
Each roe is large, fresh, and beautifully colored.
Compared to other Ikura this is...
1. Larger size of each roe
First of all, it's larger than Ikura sold in supermarkets, and you can enjoy more of plump texture.
The large thin-skinned ikura melts in your mouth.
2. Carefully selected from Kita Sanriku knows as "Seafood Kingdom"
It is brightly colored and large in size because it is made only from salmon roe that has been caught in the rough seas of Sanriku, where cold and warm currents meet and is packed with flavor.
3. A firm confidence in the freshness of the roe
In order to keep it fresh, it is processed on the same day it is caught and marinated in a secret sauce to give it a rich yet light taste.
Poor catch of salmon roe in Japan for the past few years
In Japan, it has become increasingly difficult to secure ikura, the "raw material" for salmon roe, due to a series of "poor catches" over the past few years.
The decrease in salmon catch has resulted in a decrease in the amount of salmon roe that can be processed, making ”Japanese ikura" a scarce and hard-to-find ingredient, even in Japan.
Speciality of salmon from Kita Sanriku
Salmon, born in the river go down to the sea, spend several years growing up, and return to the river where they were born.
In autumn, set-net fishing for salmon flourishes off the coast of Kita Sanriku, with the peak of catches occurring between October and December.
Salmon that survive the rough tides of Kita Sanriku, where the Kuroshio and Oyashio tides collide, are packed tightly and their flesh remains red and delicious.
Story of Kochido Shoten
They're located along the coast of northern Iwate Prefecture, with the Pacific Ocean stretching out behind the Kitakami Mountains.
The coastline is designated as Rikuchu Kaigan National Park, and Kurosaki, with its rugged 150m-to-200m-high cliffs dropping into the sea, is known as the "Alps of the Sea" for its masculine natural beauty.
The area off the coast of Fudai is known as the Sanriku fishing grounds and is rich in resources.
From material selection to production, they are committed to quality, and to making delicious and safe products.
Their staff members are working hard to make products with the utmost sincerity so that they can send directly to their customers' tables the "taste" and "deliciousness" that only Sanriku can offer.
Sanriku Collection from Tohoku Region
This is a project to introduce the rich seafood of Sanriku, one of the world’s three major fishing grounds, to Singapore.
Focusing on premium fishes - abalone, sea urchin, salmon roe, and crab, and deliver them to Singapore along with the voices of the producers.
|Product Name||Premium Soy Sauce marinate Ikura (Salmon Roe) from Iwate
|Country of Origin||Japan|
|Ingredients||Salmon roes (produced in Iwate Prefecture), reduced starch syrup, soy sauce (including soybeans and wheat), starch syrup, fermented seasonings, kelp extract, fish sauce, salt / seasonings (amino acids, etc.)
730 days from production date
|How to store||Keep frozen (under -18°C)|
|Sold by||REGINAA PTE LTD|
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