High-grade Hokkaido Mentaiko in Special Sauce

High-grade Hokkaido Mentaiko in Special Sauce

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

From a professional mentaiko company with over 50 years of establishment, using only the highest-grade cod from Hokkaido.

Unlike the usual mentaiko

The mentaiko is processed with Lake Kuttara’s groundwater, known for its best water quality in the whole of Japan, and marinated in a secret dashi sauce with Yuzu.

The spiciness and coolness of the yuzu will stimulate your appetite. The special sauce is so good that it garnered a lot of Japanese repeaters, just to mix the sauce with the mentaiko.

The mentaiko is soaked in a special sauce and cut into pieces for easy use.

Marinated in separate pieces for the special sauce to soak into mentaiko well, as well for convenience for daily use. It's great to serve simply with rice, but there are also many recipes you can make with it!

How you can enjoy

Easy recipes with delicious down-to-the-sauce mentaiko!

1. Mentaiko Pasta

Ingredients

• 300g pasta
• 90g cod roe (adjust to taste)
• 20g butter
• 10cc white wine

Preparation

1. Combine cod roe, melted butter and white wine.
2. Toss the pasta with the cod roe mixture.

2. Mentaiko Hot Sandwich

Ingredients

• 4 slices of bread
• 100g cod roe
• 30g butter
• 15cc white wine
• 8 shiso leaves

Preparation

1. Combine cod roe, melted butter and white wine.
2. Place shiso leaves on bread and bake.
   *It's even better with cheese on the side, if you like!

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Shibuya Suisan

Conveying Japan's traditional food culture with marine products from Japan's top class water quality

Since its establishment in 1962, their company has been located in Toragehama, Shiraoi, Hokkaido at the foot of Lake Kuttara, which boasts one of the best water quality in Japan, and has been providing traditional Japanese food culture to the tables of their customers by focusing solely on fish processing.

They will continue to make every effort to meet the expectations of their customers by providing high quality taste and thorough quality control, and they will do our best to improve the food culture of Japan.

They look forward to your continued support of Takemaru Shibuya Suisan's processed seafood products, which are processed in the clean sea, rich natural air of Hokkaido, and delicious water of Toragehama, Hokkaido.

What they are particular about

1. Use of high quality water

They use groundwater from Lake Kuttara, which has the best quality of water in Japan.

2.Use of fresh, high-quality cod roe from Hokkaido

They use Alaska Pollock roe from Maehama in Hokkaido. The Alaska Pollock caught off the coast of Iriwari is processed in Toragehama on the same day, and the eggs are taken out and sent directly to the factory to be pickled as fresh "raw eggs”.

3. Safe and secure production control with excellent hygiene

They are the first seafood processing facility to receive the Minister of Health, Labor and Welfare's award for excellent food hygiene, and manufacture under thorough hygiene management.

4. Other ingredients are also made in Japan

They use mainly natural ingredients such as Hakata salt, fresh yuzu, kelp, and fish sauce.

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Food Competition Product Awards

They offer a variety of products such as sashimi tarako (cod roe), which has been delivered to the Imperial Household Agency, and spicy cod roe, which won the Fisheries Commissioner's Award at the National Food Exhibition.