Ikura 鮭卵

The word 'ikura' comes from Russian, where it means fish roe, and the name caught on in Japan too. It is in fact salmon roe, marinated in soy sauce.

When served as sushi, it almost always comes as a gunkan-maki (battleship roll). With a light spring and a soft, popping texture that releases its soy-sauce richness, it has an umami that is hard to put into words. That is why ikura is such a wildly popular topping in Japan.

It keeps well frozen, but autumn — the salmon spawning season — is considered its peak.

Origin: Hokkaido and others Season: autumn