Aged caviar "Kindai Caviar Premium" is on sale online. A dish from Kinki University known as "Kindai Tuna".

It is a frozen product containing 30g (1.06oz), and the selling price is 15,120 yen (tax included) per piece. A separate shipping fee of 1,130 yen will be charged. Manufactured and processed by Kinki University Fisheries Research Institute (Shirahama Town, Wakayama Prefecture) and Amarin Kindai (Shirahama Town, Wakayama Prefecture), a venture company from Kinki University, at the Shingu Experiment Station (Shingu City, Wakayama Prefecture). It is handled on the direct sales site of Amarin Kindai.

The Shingu Experiment Station is located on the banks of the Takada River, a tributary of the Kumano River that flows at the foot of the mountain. We started research on sturgeon breeding in 1995, and in 2008, we started manufacturing and selling "Kindai Caviar" for the first time. Although the river was flooded by Typhoon No. 12 in 2011 and many sturgeons were washed away, the breeding continued, and in 2018, a dedicated workshop for caviar processing and a clean room for caviar processing were newly built. ..

"Kindai Caviar Premium" is a caviar that has been aged at ice temperature for several months after egg collection, and this is the second sale. It is made only from roe and rock salt raised in an environmentally friendly way. At the Shingu Experiment Station, we are working on improving caviar, and the "Kindai Caviar Premium" produced in 2020 has succeeded in long-term aging for the first time over five months.

Amino acid analysis by the Fisheries Research Institute confirms that aging reduces bitter amino acids and increases umami amino acids, leading to improved taste.