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

Carefully extracted and marinated select eggs from salmon caught in the Sanriku region in their own factory's secret sauce.
These Ikura (salmon roe) feature tough skins due to full ripening, labeled as "slightly irregular" for this reason.
As the salmon eggs reach full ripeness in the salmon's belly, the skins thicken, gaining firmness and size.
Though their "fully ripened Ikura" has a firm skin, its defining traits are its "generously sized, popping grains" and its delightful "chewy texture."
In particular, the ikura produced from the salmon caught in autumn are said to be the most delicious. At Marukoshi, they believe that this represents the flavours of Sanriku the best  and are proud to exhibit their region. 
It's a hit among those who adore the bursting and chewy sensation!
Perfect for hand-rolled sushi, battleship sushi, and incredible atop a bowl of Ikura Don.

A popular delicacy that has been beloved across the nation for generations, Ikura or salmon  roe is one of the finest dishes you can have in Japan. From people who adore the taste of  ikura or people that yearn to eat salmon roe with the freshness you can only get in Japan,  this may be exactly what you are looking for. 

How is this Ikura Special?

Produced specifically in Iwate Prefecture, the salmon eggs are pickled and marinated in a  secret homemade soy sauce.
The eggs are carefully selected from freshly caught salmon off the coast of Sanriku, a coastline located in the Tohoku region of Japan where it is known for  their prime quality seafood.
They are then loosened and marinated in the secret sauce.
Their salmon roe is large and has a harder skin than you would normally see. It is also plump  and has a distinct chewy texture.
This is achieved when the salmon roe has reached the  perfect ‘ripe’ stage in the salmon’s belly, so timing of the harvest is important for this  quality. 

It'll be Packed in the Bottle!