Yarra Valley Ikura Shoyu Zuke

Australian salmon roe cured the Japanese way. Shoyu zuke means steeped in soy — the roe is marinated in a mix of soy sauce, mirin and sake, which seasons it through and firms the membrane without overwhelming what is inside.

The roe comes from the Yarra Valley: plump, even grains with a clear orange-red colour. The cure is savoury first with a gentle sweetness behind it from the sake and sugar, so the result is closer to the Japanese original than the heavily salted roe most people have tried.

No artificial preservatives and no synthetic colouring — the colour is the roe's own.

Why Choose It?

• Traditional shoyu zuke cure: soy, mirin and sake, the Japanese method.
• Australian salmon roe: from clean Yarra Valley water, not imported.
• Savoury with a soft sweetness: seasoned rather than simply salted.
• Big burst: the grains pop cleanly, with a rich, sweet centre.
• Nothing added: no artificial preservatives or synthetic colours.

How To Use It:

• On its own: as a starter or beside a drink, with shiso leaf or cucumber.
• Sushi and donburi: over a seafood bowl, in a hand roll, or on chirashi.
• Gunkan maki: the classic use.
• Pasta, toast or salad: folded through at the end, off the heat.

The One Rule:
Never heat it and never let it sit warm. Heat collapses the pearls into paste, and the burst is the entire reason to buy them. Spoon them onto a finished dish, not into a hot pan.

Storage:
Keep refrigerated. Once opened, eat within a couple of days. Do not freeze.

Allergen:
Contains fish.

Ikura the way it is meant to taste. Order now.