Karashi Mentaiko (spicy cod roe) has adorned the dining tables of Japan for many years.  The deliciousness and quality found in each and every egg tells the tale of the potential of Taraco (cod roe). However, in recent years in the midst of the market being commodified and price wars, we have chosen a path that is not focused on merely providing a product at the lowest price. We continue to work towards finding anew the appeal of Taraco and maximizing its value.

Yamatobioletz has a deep love for the "life" in Taraco, from its shape and graininess to its texture. In order to let as many people as possible know about the blessings of nature that are contained within it and the skill of the artisans who handle it, we have always worked on product development with creativity.

In addition, we make ‘food safety,’ a priority, paying close attention to quality control, and make our products with minimal additives, and use processing methods that incorporate the latest technology, which allows us to deliver the Taraco’s true natural flavor.


Our goal is not to be a mere foodstuff, but to ‘give our customers a special culinary experience through Taraco.’ This means creating a Taraco product that tells a memorable story from the moment it is picked up to the lingering aftertaste you savor after eating it. While continuing to expand the possibilities of Taraco and meeting consumers’ expectations with unchanging safety and quality.

‘Tara-Cornet’ won top marks in the 2025 JAPAN FOOD SELECTION Grand Prix. It is an innovative product, created to expand the potential of Taraco.

In the process of doing that, we faced the challenge of achieving a variety of flavors while maintaining the Taraco’s shape. Since there is a limit to how much the roe can be soaked in seasonings, we adopted the idea of ​​"inserting" rather than "soaking".

After much trial and error, we successfully developed a technique that allows us to insert the filling while maintaining the Taraco's beautiful shape. This manufacturing method is currently in the patent application process.

The resulting ‘Tara-Cornet’ maintains the natural beauty of Taraco while offering a new gastronomic experience with a variety of flavors.

The creativity and passion put into each, and every egg inspires us and brings new value to Taraco.

SUPPIN Karashi Mentaiko is a product that does not contain any additives (chemical seasonings, nitrites and coloring) in its primary or secondary ingredients, and preserves the natural taste of Taraco.

In response to our customers, who are looking for Karashi Mentaiko that they can eat without worry, we have completely eliminated commonly used additives such as preservatives, colorings, flavor enhancers, and enzymes.

However, the texture of the Taraco is often lost when such additives are not used. It took two years of trial and error to solve this issue and finally found the answer in ‘Himalayan Red Rock Salt.’ The minerals contained in this rock salt bring out the texture of the Taraco and its natural flavor. In addition, to protect its delicate mineral balance, we carefully monitor the condition of the Taraco during the desalting process.

Doing this, the final product, SUPPIN Karashi Mentaiko’ is a dish we would like to recommend to those who love nature and value life. Its straightforward flavor provides a healthy, special eating experience.

However, this method carries the risk of anisakiasis, so we have implemented an advanced technology called CAS freezing, which can eliminate the risk without compromising freshness. This has allowed us to create high-quality Karashi Mentaiko while preserving the deliciousness of the Taraco.

However, adopting this technology was costly and labor intensive, and it was also necessary to overcome the difficulty of planned production.

Furthermore, we make a point of sourcing all ingredients [primary and secondary ingredients] domestically in Japan,

Bringing a special experience to the people who eat it, in each grain of ‘Hoshi no Tsubu’ you will taste the fruit of the passion and daring that went into creating it.