A valuable delicacy throughout the country. Only sweetfish eggs are used, and fermentation and aging are repeated for about one year. A delicacy that takes more time to make than the usual uruka, and is known only to those in the know. Of course, it is also used as an accompaniment to alcohol. In fact, we also recommend using it as a seasoning. These are lumps of umami. Just using a small amount will enhance the taste of your food. You can add it to the sauce or just put it on rice. You can also make rice balls instead of salt. About Egg Uruka: For a while after production, it is stirred every day and left to rest in the warehouse to promote fermentation and make it delicious. We only ship those that have been thoroughly aged and bring out their flavor. *The color varies depending on individual egg differences and the aging period. The color may be different when you buy it, or the color may become darker if you leave it behind, but there is no problem. Once opened, store it in the refrigerator and serve it as soon as possible.