{"product_id":"tsukimi-ikura-golden-salmon-roe-miyazaki-100g","title":"Tsukimi Ikura Golden Salmon Roe Miyazaki 100g","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eMiyazaki · Golden Salmon Roe\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eTsukimi Ikura (Golden Salmon Roe)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eBrought directly from Japan — only by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Tsukimi ikura?\u003c\/strong\u003e\u003cbr\u003eTsukimi 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.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMiyazaki, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eIkura (いくら) — salmon roe, dashi-cured\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSource fish\u003c\/td\u003e\n\u003ctd\u003eSakura masu (桜鱒, cherry salmon)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSmolt Inc.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eColor\u003c\/td\u003e\n\u003ctd\u003eGolden\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCure\u003c\/td\u003e\n\u003ctd\u003eDashi marinade, developed with Fukuyaku (Nishi-Azabu, Tokyo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen (CAS flash-frozen), store below −18°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003e180 days from production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eIt'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.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — warm rice, sushi rolls, carpaccio, cream cheese and crackers, and a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e 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.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":56771702227110,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/IMG_7907.jpg?v=1783868645","url":"https:\/\/hokkaidouni.com\/products\/tsukimi-ikura-golden-salmon-roe-miyazaki-100g","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}