[Sashimi Grade] Soy Sauce-marinated Ikura (Salmon Roe) from Sanriku (160g)

From the cold waters off Sanriku, each salmon egg is carefully selected at peak ripeness — when the grains are large, the skin slightly thicker, and the flavor deeply concentrated. These are then gently loosened and marinated in a secret soy sauce developed in-house by Marukoshi, a trusted producer in Iwate.

The result is something special:
Generously sized roe with a satisfying pop, a rich umami, and a distinctive chew — a texture only possible when the eggs are harvested at just the right moment of maturity. 

These fully ripened eggs may be labeled "slightly irregular" due to their firmer skin, but to those who crave that iconic chewy burst, they are a treasure. In particular, salmon caught in autumn are known to produce the most flavorful roe — a seasonal highlight that truly expresses the best of Sanriku.

Perfect atop a bowl of Ikura Don, in hand-rolled sushi, or gunkanmaki.
Just a spoonful turns an ordinary moment into something memorable.

Why We Chose It

Ikura is one of Japan’s most beloved delicacies — a flavor many long for, and a texture that’s hard to forget. We wanted to share one that truly stood out: not the usual kind, but the kind chefs serve in high-end sushi restaurants in Japan. Full of flavor. Clean and honest. And unmistakably special.

This is not mass-produced.
It’s harvested with precision, marinated with care, and packed just as we’d want it for ourselves.

It’ll arrive in a bottle — clean, convenient, and ready to enjoy.