"Kanesan" Seasoned Shoyu Ikura Salmon Roe 100g
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Ikura is Salmon Roe in Japanese. It is made by curing salmon eggs in salt and is usually used to compliment sushi and rice bowls. The translucent, bright orange eggs are each about the size of a pea and have a rich, salty flavour that bursts in your mouth as you eat them.
Based on feedback from you, we now have a smaller version at 100g. It is also divided into 2 portions (50g each) making it easy for you and your spouse, family member / friends to share!
What is differences between "Chum salmon Ikura" & "Masu salmon Ikura"?
Packaging: 100g
Country of origin:Â Japan
Storage instructions:Â Keep Frozen. Defrost in chiller.
How to use:Â Topping for Sushi, Donburi, Spaghetti etc,,