Shoyu Ikura (Soy Sauce Marinated Salmon Roe) from Hokkaido is a top-quality Ikura. This 500g is marinated with a special soy sauce that enhances its rich texture. Even after defrosting, you won't find any drips coming out of the product while preserving the freshness.
Ikura Don いくら丼
It's a Japanese Rice Ball with Salmon Roe - a Japanese rice ball topped with brilliant pearls of Hokkaido salmon roe. It's a very simple recipe, just scoop rice into a serving bowl, then gently spoon onto the top of rice. Garnish with wasabi, nori stripes, and shiso, if desired. Note: You can use the Ikura as is, without marinating it.
Uni Ikura Don うにいくら丼
Hokkaido is known for its fresh seafood, especially uni sea urchin and Ikura salmon roe. Uni Ikura Don offers the luxury of having plenty of them over rice. The melting texture of fresh sea urchin goes perfectly with the pop-in-the-mouth texture of salmon roe.
Two species of sea urchin are mainly used for this dish in Hokkaido, Bafun Uni and Murasaki Uni, Ikura can be either marinated in sweet soy sauce or brined.
Kaisen Don 海鮮丼
Among various types of Kaisen Don, delicious seafood bowl served with a variety of seafood including sea urchin, salmon roe, scallops, and crabs, Uni Ikura Don is one of the most popular dishes for both the locals and visitors to enjoy the best ingredients that the season has to offer.
We will take your order first and then make the order to Japan. All pre-orders have their estimated wait times listed in the description. This is usually about 10 days after you place your order. Once your order arrives from Japan, it usually takes 24 to 48 hours to process it for delivery. we will ship the item via Priority Overnight, depending on the UPS route, deliveries are made from the first drop to the early afternoon.
It is best to thaw frozen seafood in the refrigerator overnight. The refrigerator method means the product can thaw, but it never gets warm enough for the bacteria to start breeding quickly, so it's safer to eat.
Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag.