Tsukimi Ikura Golden Salmon Roe Miyazaki 100g

Miyazaki · Golden Salmon Roe Tsukimi Ikura (Golden Salmon Roe) Brought directly from Japan — only by Hokkaido Uni Shop. What is Tsukimi ikura? Tsukimi ikura (つきみいくら) is golden salmon roe from sakura masu (桜鱒, cherry salmon) — the sea-run form of the yamame trout, a salmon native to Japan. Wild sakura masu are scarce, so these are raised by Smolt Inc. through a full-cycle aquaculture program in Miyazaki. The roe comes out gold rather than the usual red, and it's cured fresh in a dashi marinade. The fish are raised the way they live in nature: the young fish grow in clear freshwater from the Takachiho mountains, then move to seawater pens off Nobeoka to grow out, then return to freshwater before spawning. Roe is taken at the point the fish is at its best. The dashi cure was developed with Fukuyaku, a restaurant in Nishi-Azabu, Tokyo — the flavor is clean and gentle rather than heavy, with the dashi aroma coming through and a light finish. Specifications Origin Miyazaki, Japan Type Ikura (いくら) — salmon roe, dashi-cured Source fish Sakura masu (桜鱒, cherry salmon) Producer Smolt Inc. Color Golden Cure Dashi marinade, developed with Fukuyaku (Nishi-Azabu, Tokyo) Weight 100g State Frozen (CAS flash-frozen), store below −18°C Shelf life 180 days from production How to enjoy It's clean enough to eat on its own, straight from the jar. Beyond that: spooned over rice as an ikura donburi, on top of maki rolls, over carpaccio, added to maguro yamakake, or on a cracker with cream cheese and smoked salmon. The dashi cure is gentle, so it doesn't overwhelm what it sits on. Pairing notes — warm rice, sushi rolls, carpaccio, cream cheese and crackers, and a dry sake. Thawing: Ships frozen at −18°C or below. Move the jar to the refrigerator and thaw overnight before serving. For a result closer to fresh, thaw in ice water: seal the jar in a zip bag with the air pressed out, sink it in a bowl of ice water (weigh it down if it floats), and leave it in the fridge for a day. This keeps the dashi aroma and the pop of the eggs close to fresh.