As winter slowly approaches, salmon begin their long journey home to the rivers of the north.
Among the many gifts they bring, none shines brighter than ikura — the glistening orange pearls that capture the taste of autumn itself.

This year, however, ikura has become more precious than ever.
Many shoppers have found themselves pausing at the seafood counter, surprised by its rising price.
So why has ikura become such a luxury this season?

📈 Why Is Ikura Getting So Expensive?

1. Declining Wild Salmon Catches

In recent years, the number of wild autumn salmon returning to Japan’s coasts has dropped significantly.
Rising sea temperatures and environmental shifts have lowered the natural return rate, making the supply of fresh roe increasingly limited.

2. Higher Fishing and Logistics Costs

Fuel prices, labor costs, and refrigeration expenses have all gone up.
Every step of the process — from catching the fish to curing and shipping the roe — now costs more than before.
Behind each shining bead of ikura lies a great deal of effort and care.

3. Currency and Global Demand

The weak yen has made imported ikura more expensive, and at the same time, global demand for Japanese cuisine continues to grow.
Ikura is now sought after not only in Japan but also by sushi lovers around the world, tightening supply even further.

4. The Broader Wave of Inflation

It’s not just ikura — seafood prices in general have been rising.
This trend reflects larger economic currents rather than a single industry issue.

🏠 Enjoying the Season, Even in Small Bites

Still, there’s something special about having ikura on the table.
When you spoon those bright orange pearls over warm rice and take a bite, they burst gently, releasing the flavor of the sea and the feeling of autumn itself.

Yes, ikura may be expensive this year — but perhaps that makes it even more meaningful.
You don’t need much. Just a small portion, savored slowly, is enough to remind you of the gift of nature and the hands that bring it to your plate.

🌊 Preserving the Season

When salted, the roe tightens slightly and becomes translucent, as if the ocean itself were taking a quiet breath.
Preparing ikura is more than cooking — it’s a form of dialogue with nature, a way of holding a fleeting season in your hands.

Even if it’s just a little, take the time to enjoy ikura this autumn.
That moment will stay with you, like a soft, shining memory of the sea.

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At Sushi Hatake, we bring the taste of the season to your table through our private sushi catering service.
Each piece is prepared by a professional chef, right before your eyes, capturing the essence of freshness and craftsmanship.
For special occasions or intimate gatherings, let us bring the spirit of Japanese hospitality to you.

▶︎ Reservations & Inquiries: https://sushi-farm.com