This Japan-made Okuhida Caviar are made from sturgeon eggs cultured in Gifu prefecture’s Okuhida Hot Springs and the abundant snow waters from Japanese Northern Alps. Flavored only with salt made from deep seawaters off Kochi’s Muroto coast, this caviar preserves the natural flavors of fresh raw eggs by avoiding low-temperature sterilization. Okuhida caviar delivers world-class delicacy through the rich and resourceful nature of Japan.