IKURA
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.
Russians enjoy red caviar appetizers (zakuski) on buttered bread or on a blini (Slavic crêpes). Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.
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