Fresh Sujiko

筋子

Hokkaido, Japan·Autumn salmon · whole skein·350–550 g / skein

Whole salmon roe skeins begin appearing ahead of the main autumn run, prized for delicate membranes and the ability to cure to a kitchen’s own salinity.

Quality rangeVery good–ExcellentCurrent selection

Egg maturityEarly–midObserved range

AvailabilityVery tightOpening

Price movement¥4.2–5.4k / 500gFirm

Fresh Sujiko market reference — Selected offeringHokkaido SelectCatalog reference image

Sample market · 17 AugRanges: illustrativeQuality: current bandSupply: descriptive

Seasonal context

Buyer’s note

“Whole salmon roe skeins begin appearing ahead of the main autumn run, prized for delicate membranes and the ability to cure to a kitchen’s own salinity.”

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Named offerings

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Market nameSize rangeEgg maturityAvailabilityPrice range

For the kitchen

Chef’s assessment

Flavor & texture

Tender early-season eggs with a clean pop and rich marine finish.

Best application

House-cured ikura, sujiko-zuke, donburi, or a small seasonal course.

Estimated yield

82–88% separated roe after careful cleaning.

Signals in context

Current relationship

Illustrative sample · confirm before ordering

QualityVery good–Excellent

Egg maturityEarly–mid

AvailabilityVery tight

Price¥4.2–5.4k / 500g