The reasons why a conveyor-belt sushi restaurant doesn’t use artificial salmon caviar.



If you have enjoyed eating sushi at a luxury shushi restaurant, you can’t believe that conveyor-belt sushi restaurants serve sushi with salmon caviar only for 100yen.


Indeed, Most of the major convayor-belt sushi restaurant chains serve sushi with salmon caviar.

Many of you know that salmon caviars are expensive, so they think that serving 100yen-salmon-caviar sushi is not worth the expense for the restaurants.


Because of this, some people suspect that the salmon caviar served at conveyor-belt sushi restaurants are artificial ones.


However, to say the truth, no convayor-belt sushi restaurant uses artificial salmon caviar for some reasons.


Today, I’m telling you the three reasons why convayor-belt sushi restaurants don’t serve salmon caviar sushi but can serve it for 100yen.

When you take a closer look at what salmon caviar is about, you know the answer.





1. Artificial salmon caviar is not dramatically cheaper than real salmon caviar

In fact, you can buy artificial salmon caviar.


Refer to the site:



When eight to ten grams of artificial salmon caviar is used, a dish of salmon caviar sushi apploximately 36.5yen at original cost.

Real salmon caviar costs from 3,750 to 7,780 yen per 1kg.

So, a salmon caviar sushi with eight to ten grams of real salmon caviar costs 37.5 to 77.5 yen at original cost.


Surprisingly, the original cost of the artificial one and the real one doesn’t have a great difference.


Though there is not a big difference between the original cost, some of you may think that the small difference of the original cost results in a big difference of the profit, because a lot of people eat salmon caviar sushi.


It seems understandable, but there are other reasons that convayor-belt sushi restaurants don’t use artificial salmon caviar.




2. Artificial red caviar may give a bad impression



Recently in Japan, the words such as “additive-free” and “natural” have been gathering people’s attention.

Some restaurants, such as Kura-zushi(くら寿司), one of the major conveyor-belt sushi restaurant chains, focuses on serving additive-free foods.

So, if the rumor that the restaurant serves artificial salmon caviar spreads even though it’s not true, the restaurant may have a tremendous damage.


In fact, a lot of additives are used to make artificial salmon caviar, for instance, various seasonings, thickener, calcium chlorine, amulsifying agent, coloring and so on.


When you hear that a sushi restaurant uses artificial salmon caviar sushi, maybe many of you have a negative idea about the restaurant.


Using artificial one may give a conveyor-belt sushi restaurant a greater risk than deficits.



However, the cost of real salmon caviar varies, and it’s not always true that the quality of real salmon caviar with a cheap price is as good as that with a higher price.


If conveyor-belt sushi restaurants always ensure the quality of salmon caviar, they need to use the most expensive one.


Here, the last hidden reason why they can serve salmon caviar sushi for 100yen exists.





3. The third salmon caviar exists / the way that salmon caviar is processed has changed



Ikura(イクラ), which means salmon caviar in Japanese, is the word imported from Russian language,

and Russian ikura means fish eggs; ikura (イクラ) doesn’t need to be salmon eggs.

So, the eggs of trout is often used to serve いくら寿司(ikura-zushi, salmon caviar sushi).


It is usually called as しょうゆイクラ(shouyu ikura), ikura with soysause.

In the past, salmon caviar was a very luxury food, for the way to be processed.

It needed to be soaked in salted fresh water and processed as soon as possible, for it ruptured by osmotic pressure.


However, a dramatical change occurred in about 1990.


From about 1990, salmon caviar started to be soaked in white soy sause, not salted fresh water, when it was processed, so the taste of salmon caviar and trout eggs became very similar.


In addition, salmon caviar with bad shape absorbs white soy sause, resulting in having a round shape.

As a result, the price of salmon caviar decreased, and now it’s not an expensive food.


Trout eggs cost 6,480yen per kilogram.

10g of trout eggs costs 64.8yen, and that of natural salmon caviar costs 77.5 yen.

The difference of the original costs between trout eggs and salmon caviar is 12.7 yen per a dish, and no additive is used for processing trout eggs.



How was it?

As you aleady know, convayor-belt sushi restaurants can’t use artificial salmon caviar for worrying a negative image about it, but they can use trout eggs which tastes as good as salmon caviar, or that which cost a lot but now is not that expensive.


Now, I’m sure you feel like eating salmon caviar sushi at a convayor-belt sushi restaurant!

I hope you enjoy eating it!