Sujiko (salted salmon roe in its natural sac) reaches peak season from mid-September to November, when salmon return upstream to spawn. This short window marks a special time for enjoying this seasonal delicacy in Japan.

Unlike ikura, which is made by gently separating the individual eggs and marinating them in soy sauce or miso, sujiko is left in its original sac and salted as a whole. The result is a firmer texture and a richer, more concentrated flavor.

Traditionally loved in Japanese households, sujiko holds a nostalgic presence at the table. Its natural shape gives each bite a pleasant resistance, releasing deep umami as you chew. The taste is bold yet refined—both comforting and indulgent.

Fresh from Hokkaido, Prepared with Care

At Takeda, we use only the freshest sujiko, delivered directly from Hokkaido. Each piece is carefully cleaned and prepared by our chefs, then slowly marinated for several days in our house-made miso. This patient, hands-on process draws out the full richness of the roe while gently infusing it with the deep, savory character of the miso.

A Harmonious Blend of Salt, Sweetness, and Depth

The miso mellowly wraps around the bold flavor of the roe, enhancing its natural complexity without overpowering it. Each bite delivers a refined saltiness, a rich aroma, and a soft yet lingering finish—showcasing the balance between craftsmanship and quality ingredients.

A Refined Bite to Enjoy with Sake

With its elegant umami and aromatic depth, this dish pairs beautifully with sake. Whether enjoyed as a small appetizer or alongside a drink, it offers a quiet indulgence and a distinctly seasonal experience. It’s a house specialty that reflects Takeda’s philosophy: simple ingredients, elevated through care and time.