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Caviar made from the roe of salmonid fishes
"Ikura" redirects here. For other uses, see Ikura (disambiguation).
You can help expand this article with text translated from the corresponding article in Russian. (April 2024) Click for important translation instructions.
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Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
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You can help expand this article with text translated from the corresponding article in Japanese. (May 2018) Click for important translation instructions.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Misplaced Pages.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Japanese Misplaced Pages article at ]; see its history for attribution.
You may also add the template {{Translated|ja|イクラ}} to the talk page.
Ikura (salmon roe) on a sushi rollSalmon roe butterbrot, typical Russian zakuski
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.
Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.
In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household. Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.
