Miyazaki
Caviar
Japan makes its own caviar. Miyazaki Prefecture took its first sturgeon in 1983 and spent three decades on the method before selling a single tin, and the result is cured with a little rock salt and nothing else — never pasteurised, no additives — so the grain stays soft and the flavour stays clean.
Flavor
Cleaner and markedly less salty than the Caspian standard, because it is barely salted and never heated. Buttery, with a nutty finish and no metallic edge. The grain should separate under the spoon and burst rather than crush.
Sourcing
Siberian sturgeon (Acipenser baerii), raised in Miyazaki Prefecture, where Japanese caviar production began in 1983. Cured with rock salt alone, unpasteurised and without preservatives. Grades and tin sizes on request.
Shipping Information
Packed at the market and flown overnight, held at temperature from the auction floor to the kitchen door. Next-day delivery runs to New York, Los Angeles, Miami, Atlanta, San Francisco, Orlando, Washington D.C. and Philadelphia. Other cities are quoted case by case.
