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Ikura (Salmon Roe) Sushi

Ikura/Salmon Roe/Red Caviar

Fish Roe

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The Differences Between Salmon, Sake, and Trout

Ikura refers to the roe of salmon and trout (Salmonidae family fish). The eggs are separated individually from the egg sac (sujiko), which is the intact ovary membrane. The word "ikura" derives from the Russian word "ikra," meaning fish eggs.

Hokkaido is Japan's top producer of ikura, and the freshest ikura can be enjoyed from September to October, when the salmon fishing season reaches its peak.
Historically, sujiko (salmon roe still in the egg sac) was more commonly consumed in Japan, but ikura began to gain widespread popularity around the Taisho era (early 20th century). The technique for preparing ikura is said to have been introduced from Russia.

Ikura is used in various types of sushi due to its lustrous appearance, but the most iconic form is gunkan-maki (battleship roll), where ikura is placed on top of vinegared rice wrapped with a strip of nori seaweed. Its characteristic pop-and-burst texture in the mouth has earned it nicknames like "red caviar" and "red jewels." Beloved by all ages from children to adults, ikura is one of the most popular sushi toppings of all.

Ikura is rich in the omega-3 fatty acids DHA and EPA, which are said to help prevent lifestyle diseases such as arteriosclerosis and high blood pressure. Beyond being beautiful and delicious, ikura is actually a health-friendly food as well.

Salt-Cured Ikura and Soy Sauce-Marinated Ikura

Ikura sushi comes in two varieties: salt-cured and soy sauce-marinated.
Salt-cured ikura is made by curing the separated eggs in salt, allowing you to enjoy the rich, concentrated flavor of the roe itself.
On the other hand, soy sauce-marinated ikura is more commonly prepared at home. The soy sauce marinade adds moisture, and the combination of the roe's natural umami with the savory depth of soy sauce creates an exquisite flavor.
Soy sauce-marinated ikura (ikura no shoyu-zuke) Soy sauce-marinated ikura (ikura no shoyu-zuke)

The Differences Between Salmon, Sake, and Trout

In Japanese supermarkets, fish labeled as "sake" (such as silver salmon or sockeye salmon) is considered Japanese salmon, while those labeled "salmon" refer to Atlantic salmon. Japanese sake cannot be eaten raw due to the potential presence of parasites. Atlantic salmon, on the other hand, belongs to the genus Salmo of the family Salmonidae and, as the name suggests, is caught in the Atlantic Ocean and imported frozen, making it safe for raw consumption.
Although salmon (sake) and trout (masu) may seem like different fish, trout also belongs to the Salmonidae family. For example, the Japanese name for Chinook salmon (King Salmon) is "Masunosuke." Even among experts, the classification between the two remains ambiguous.

A trout depicted on a U.S. wildlife conservation stamp

In Japanese supermarkets, fish labeled as "sake" (such as silver salmon or sockeye salmon) is considered Japanese salmon, while those labeled "salmon" refer to Atlantic salmon. Japanese sake cannot be eaten raw due to the potential presence of parasites. Atlantic salmon, on the other hand, belongs to the genus Salmo of the family Salmonidae and, as the name suggests, is caught in the Atlantic Ocean and imported frozen, making it safe for raw consumption.
Although salmon (sake) and trout (masu) may seem like different fish, trout also belongs to the Salmonidae family. For example, the Japanese name for Chinook salmon (King Salmon) is "Masunosuke." Even among experts, the classification between the two remains ambiguous.

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