Enjoying RCC Caviar the traditional way

Eating caviar is truly one of life's pleasures. Here are some tips to help you enjoy our premium caviar the traditional way.

1. Caviar should always be served chilled. Store in a refrigerator set at -2°C to 2°C until ready to eat.

Second, to open the caviar, insert a coin into the opening of the can and twist it open.

3. Observe the size and color of the caviar. Caviar comes in a variety of colors, from light brown to dark brown and even gold. It is also important to look at the transparency and perfection of the eggs.

4. To assess the complexity of the flavor, place the caviar between your thumb and index finger (Hegu) for a moment, allowing the body heat to warm it and release the flavors and aromas more quickly.

5. After placing the caviar in your mouth, crush it by smashing it between your tongue and the roof of your mouth. Good quality caviar should have a clean, buttery flavor and not be too salty.

6. Caviar is best enjoyed with chilled champagne or frozen vodka. The harmony between the bubbles of champagne and the texture of the caviar is beautiful, and the vodka sensitizes the tongue, making it easier to appreciate the complex flavors of the caviar.

Shipping Requirements

Same-day delivery is available for orders placed before 2:30pm only.
Delivery will be the next day and will arrive within 24 hours, except for remote islands such as Okinawa.
Orders placed after 2:30pm on Friday will be shipped the following Monday.
No shipping on Saturdays, Sundays, or holidays/public holidays.

Returns and Exchanges

All items are guaranteed to be fresh and should be inspected immediately upon arrival. Returns will not be accepted if unsatisfactory items are discarded or partially consumed. Please keep all packaging intact when returning items. All claims must be made within 24 hours of receipt of goods. You will be issued a shipping receipt and a return authorization code. Returns will not be accepted without this code. Please keep all packaging intact when returning items.

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