Hokkaido Yuzu Mentaiko

Hokkaido Yuzu Mentaiko

Marinated mentaiko in yuzu seasoning, popular amongst Japanese.
“It is so delicious, down to the sauce!”

At the foot of Lake Kuttara in Shiraoi, Hokkaido, lies one of Japan’s purest springs.
It is with this groundwater—celebrated as the best in the country—that Shibuya Suisan has been making mentaiko for more than half a century.

Fresh Alaska pollock roe, landed off the coast of Hokkaido, is processed the very same day and marinated in their secret dashi with fresh yuzu.

Unlike the usual mentaiko, each piece is carefully cut so the sauce penetrates evenly.
The result is plump, tender roe, brightened by citrus and carried by a depth of umami.

Why it’s loved

• Lake Kuttara water: known as Japan’s finest for clarity and taste

• Fresh Hokkaido roe: processed the same day it’s caught

• Natural seasonings: Hakata salt, yuzu, kelp, fish sauce—all Japan-sourced

• Award-recognized hygiene: the first seafood facility to be honored by the Minister of Health, Labour and Welfare for excellence in food hygiene

• Proven trust: from tarako once delivered to the Imperial Household to spicy cod roe awarded at national exhibitions

How to enjoy

Spoon it straight over hot rice and savor the sauce as it soaks in.
Place it on crackers as a quick appetizer.
Fold it into tamagoyaki for a fragrant twist.
Or mix it with mayonnaise for a simple salad dip.

It is the kind of ingredient that slips easily into everyday meals—
making the ordinary feel just a little more special.

Each piece is pre-cut so the flavors soak in evenly and everyday use is easy.

Storage

This mentaiko is delivered frozen, so it arrives fresh and safe.
Simply move it from the freezer to the refrigerator the night before you plan to enjoy it.
Once thawed, keep it chilled under 10°C and finish within about a week for the best taste.
The sauce helps prevent drying, so you can enjoy it to the very last spoonful.

From breakfast to late-night bites, it slips easily into everyday meals—
bringing a small touch of Hokkaido to your daily table.

Even the sauce is worth savoring — 
a taste to share at your everyday table.