ikura

Ikura is the Japanese term for salmon roe, the eggs of Pacific salmon used as a delicacy in Japanese cuisine. The eggs are large, spherical, and bright orange to reddish in color, with a glossy, translucent appearance. They have a briny, slightly sweet flavor and a soft, bursting texture when eaten.

Production and preparation typically involve removing the eggs from the salmon, washing them, and curing them with salt or a soy-based marinade. Many markets offer ikura that has been salted and lightly seasoned with a soy-sake-mirin mixture (ikura-zuke), while other versions are sold simply salted in brine. Fresh ikura is highly perishable and is usually kept refrigerated.

Culinary uses are broad. Ikura is commonly served as a topping on nigiri sushi or gunkan maki, and it is also used in donburi dishes such as ikura-don. It can be enjoyed on its own as an hors d’oeuvre, or paired with crackers, rice crackers, or lightly prepared with wasabi or citrus.

Varieties and distinctions: ikura refers specifically to salmon roe, unlike tobiko (flying fish roe) or masago (smelt roe). Salmon species used for ikura include chum, sockeye, and other regional varieties. In Japan, ikura is associated with seasonal tasting experiences, and Hokkaido and other northern regions are conventional sources.

Storage and nutrition: ikura is rich in protein and omega-3 fatty acids and contains cholesterol. It should be kept cold and consumed soon after purchase; once opened, it is best eaten within a day or two. pasteurized or vacuum-sealed versions offer longer shelf life but can alter texture.