Salmon Roe
Japanese Name:
イクラ
Romaji Name:
ikura
Description
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Ikura is the Japanese word for salmon roe, which are bright orange, translucent fish eggs. Ikura is commonly used in Japanese cuisine, especially in sushi and rice bowls, where it adds a rich, salty flavor and a burst of texture. It is prized for its fresh taste and vibrant appearance.
History
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Salmon roe has been consumed for centuries by Indigenous peoples in regions where salmon are native, such as Japan, Russia, and North America. In Japan, ikura became a popular delicacy during the Edo period (17th–19th centuries), often used in sushi and other traditional dishes. Today, salmon roe is enjoyed worldwide both as a gourmet food and a cultural specialty.