Hokkaido · Soy-Marinated Salmon Roe
Shoyu Ikura (Soy-Marinated Salmon Roe)
Brought directly from Hokkaido — only by Hokkaido Uni Shop.
What is Shoyu Ikura?
Ikura (いくら) is salmon roe — individual eggs separated from the skein. Shoyu ikura is the soy-marinated style: the eggs are cured in a soy sauce blend that seasons them through and adds a savory depth to the natural richness of the salmon roe. Each egg keeps its delicate pop, releasing a briny, savory burst when it breaks.
This is the classic red ikura from Hokkaido, marinated rather than salt-cured, which gives it a rounder, less sharp flavor than a plain salt cure. It comes frozen in a 500g pack.
Specifications
| Origin | Hokkaido, Japan |
| Type | Ikura (いくら) — salmon roe |
| Preparation | Soy-marinated (shoyu-zuke) |
| Weight | 500g |
| State | Frozen |
| Best for | Rice bowls, sushi, gunkan |
How to enjoy
The classic way is spooned over warm rice as an ikura donburi, or over sushi rice as gunkan. It also tops chirashi, oyakodon (with salmon), pasta, or a cracker with cream cheese. Because it's already marinated, it needs nothing added — serve it cold, straight from thawed.
Pairing notes — warm rice, sushi, salmon, cream cheese and crackers, and a dry or sparkling sake.
Thawing: Ships frozen. Move to the refrigerator and thaw overnight before serving. Do not thaw at room temperature or refreeze after thawing. Once thawed, keep cold and use within 2-3 days.
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