"Ikura (Salmon roe)" is a favorite of Japanese people for its texture and rich flavor that pops in sushi and rice bowls.

 "Ikura (Salmon roe)" is popular for its crunchy texture and melt-in-your-mouth taste.

"Ikura" is salmon roe. It is mainly the roe of white salmon or trout, and is typically marinated in soy sauce.

The word "ikura" is derived from Russian. It is well known as a trivia that in Russia, salmon roe is called "ikura" (salmon roe) by all kinds of fish roe.

Glossy and petite! "Salmon roe" is called like a red jewel.

A sparkling red jewel on rice. Many people like its chewy texture and rich taste.

Ikura is the fish roe of salmon and trout, and is made by separating mature roe from the ovary into individual pieces. It is usually served raw, uncooked, in salt or soy sauce.

In Russian, "ikura" means "small, mashed fish roe" or "fish roe." In Russia, all fish roe, including cod roe and caviar, are called ikura.

The rich sweetness of salmon roe is impressive, but in fact, salmon roe itself has no taste. It is marinated in soy sauce with seasonings that bring out its flavor, so when you bite into it, the taste of sweet soy sauce spreads in your mouth. For this reason, the seasoning in which it is marinated is very important.

Even salmon roe, which can be eaten throughout the year, has a season, so if you want to enjoy the taste of salmon roe, it is wise to aim for the best season.

Raw salmon roe that has not been frozen can only be eaten when it is in season.

Even if it is frozen, there is a clear difference in taste between salmon roe in season and the rest of the year.

Usually, the amount of money spent on musubi tends to be higher than that on salmon roe.

Whether to process the roe into salmon roe or ship it as sujiko basically depends on the maturity of the roe.

If the roe is mature and just before hatching, the egg membrane is firm, so there is no risk of individual pieces falling apart when processed into salmon roe.

The mainstream practice is to marinate the salmon roe in soy sauce and season it before shipping.

On the other hand, unripe and soft roe are shipped as sujiko because they tend to fall apart easily.

When shipped as "sujiko," it is usually pickled in salt and processed in salt storage, but some are shipped as "nama sujiko" (raw sujiko) without processing.

Nama-sujiko is a very valuable product because it is only available when it is in season.

The season of salmon roe

The salmon roe season is basically around fall (September to November), as this is when the fall salmon are caught, but note that the season may shift slightly depending on the producing region.

The following is an overview of the salmon roe season in Hokkaido, Iwate, Aomori, Miyagi, and Niigata prefectures, which are representative salmon roe production areas.

The salmon roe season in Hokkaido, Iwate, and Aomori prefectures is from September to November.

In particular, salmon roe from Hokkaido, the largest salmon roe producing area in Japan, is made from fresh roe of autumn salmon just after being landed, so it has no fishy smell and offers a rich, delicious flavor.

The salmon roe season in Miyagi Prefecture is slightly later, around late October to late December.

The salmon roe season in Niigata Prefecture is also somewhat late, around late October to early November.

Even between September and November, which is the general salmon roe season, the taste of salmon roe is said to vary depending on when the fish is landed.

Around September, salmon roe tends to have thin skin and a lighter flavor.

In addition, many roe are still immature, so they are often shipped as sujiko.

As autumn progresses, the taste gradually becomes richer and the skin thickens.

At the end of the season, around November, the salmon roe will be large and rich in flavor, but the skin will be thicker and tougher in preparation for spawning.

It depends on the preference of the person who eats it, but generally speaking, salmon roe from late September to mid-October, which is the middle of the season, is recommended.

This is because the skin of salmon roe around this time is softer, allowing you to enjoy the texture of the roe.

History of Salmon Roe

It is said that the custom of eating salted salmon roe was first introduced to Japan when Russian prisoners of war made it as a substitute for caviar during the Russo-Japanese War of 1905-38, and the production of salted salmon roe in barrels began in the Taisho era.