Ikura（Salmon roe） is a Russian word meaning fish roe. When a skin of sack that holds eggs becomes thinner, eggs are removed and dipped in sweet soy sauce. A fine flavor and umami extract spread and melt in the mouth. It is soaked in a marinade, so it is not necessary to dip it in soy sauce when eaten. Usually it is eaten as Gunkan maki.
Recipe : Preparing salmon roe is not that difficult. First, place raw row in brine water with about 3% salt at a temperature of approximately 50°C and the eggs will separate from the ovary membrane. Now take the end of the roe and shake it so that the little pieces of roe will fall out. The eggs turn a bit white at this point, but they will turn transparent later so don’t worry. The water will also be very cloudy. Rinse gently with water until all the excess membrane and strings fall away. Once the water runs clean, leave for around 30 minutes on a bamboo sieve, allowing it to dry naturally. The drying process is very important for the broth to permeate it properly. Next immerse it in equal parts sake and soy sauce, and leave it in the fridge overnight so that it is infused with flavor. That’s all!
Hokkaido Iwate Aomori