This premium mentaiko (seasoned cod roe) is marinated in special homemade natural dashi soup to bring out the ingredient’s flavor to the fullest. While typical mentaiko is marinated in seasoning that includes artificial additives, the company is dedicated to using as little additives as possible for safe, secure and delicious mentaiko. Mature ovum (mako) of Alaska pollock caught around the Bering Sea, the northernmost part of the Pacific Ocean, is slowly marinated and aged for 168 hours in the original sauce made from select additive-free ingredients including ichiban dashi soup taken from the finest bonito flake from Makurazaki, Kagoshima Prefecture and kombu kelp from Rishiri Island, Hokkaido Prefecture, as well as junmai Japanese sake, mirin rice wine and organic soy sauce. Then, it is finished with a sprinkle of Kiwametsuke originally blended chili pepper produced in Japan to add a touch of spiciness. When you take a bite, at first you can sense the sharp spice, followed by the mako’s individual bursting texture on your palate, and finally the flavorful bonito flake and kelp and the aroma of dashi soup. Akizu developed this mentaiko with the mindset of fine Japanese cuisine through numerous trials to offer delicious handmade spicy mentaiko.