The Japanese salmon roe soy sauce is imported from Japan and made from high-quality salmon roe caught in Hokkaido. It is marinated in soy sauce, highlighting the flavor and umami of salmon roe. The roe is crystal clear, bright in color, and the sweetness will ooze out while licking.
The best defrosting method: Put the goods in a refrigerator at 0-5°C to thaw naturally. To keep the freshness, it is recommended to eat immediately after thawing.
*The faster defrosting method is to thaw the goods directly in the water with the bag.
Suggested Serving Method:
- Ready to be served
- Sushi or eat with oysters
Please keep it in the freezer at -10℃ or below.
The picture above is for reference only. The real object should be considered as final.