Premium Fresh Caviar Born from Kumano’s Pure Waters and Advanced Research
“Kindai Caviar” is the result of pristine spring water from the Kumano mountains and decades of scientific research. This domestically produced caviar pursues a fresh flavor that clearly distinguishes it from imported varieties, offering a creamy richness and melt-in-the-mouth texture that highlight the natural character of the roe. It is a luxurious delicacy, perfect for special occasions.
Pure, Fresh Umami with No Preservatives—Seasoned Only with Rock Salt
Its defining feature lies in its simple yet meticulous process: freshly harvested roe is lightly cured with rock salt and frozen without heat treatment. By avoiding pasteurization, excessive salting, and any preservatives, the delicate aroma and natural umami of the caviar are fully preserved.
The sturgeon are raised in underground water from the Takata River, flowing through the Kumano mountains. Filtered naturally through granite, this exceptionally pure water produces caviar of remarkable clarity and no unwanted odor. The species used is “Bester,” a hybrid of beluga and sterlet sturgeon.
Fresh Caviar Created Through Over 30 Years of Research
Since the opening of the Kinki University Fisheries Laboratory’s Shingu facility in 1974, more than 30 years of research have led to the development of aquaculture techniques suited to Japan’s climate.
Building on research that intensified in 1995, the product was commercialized in 2008. Since its launch, it has received high acclaim, including the Jury’s Special Award at the 1st Wakayama Ichibanboshi Awards (2019).
Beyond being a premium ingredient, it also represents a sustainable alternative to the global issue of overfishing wild sturgeon—offering a responsible source of high-quality caviar.
