Salmon Roe [Ikura]

Japanese Name and Pronunciation:

[ikura]

Ikura is the Japanese term for salmon roe, which is a popular and cherished ingredient in Japanese cuisine. It is made from the ripe, orange-colored eggs of salmon, and its unique texture and rich, briny flavor make it a sought-after delicacy.

Ikura is commonly used as a topping for various dishes, most notably as a sushi ingredient. It is often found in “gunkan maki” (battleship sushi), where small cups of nori (seaweed) hold the salmon roe, creating a visually appealing and flavorful sushi roll.

In addition to sushi, ikura is also enjoyed as a garnish for rice bowls, donburi, and various seafood dishes. Its distinctive taste and texture add a burst of flavor to the overall dish.

The main harvest locations for ikura are primarily in the cold waters of the Pacific Ocean, particularly in areas around Hokkaido, Japan’s northernmost prefecture. The peak season for ikura typically occurs in the autumn months, from September to November, when salmon eggs are at their prime.

During this time, ikura is at its freshest and most flavorful, and it is highly sought after by locals and visitors alike. Its appearance on Japanese dining tables during the autumn season has become a cherished tradition, symbolizing the bounty of the sea and the changing of the seasons in Japanese culinary culture.

Salmon Roe Sushi [Ikura]