Ikura is the Japanese name for red salmon caviar. The eggs of this fish are distinguished by their large, transparent balls in a distinct colour. Ikura is most commonly used to make sushi and sashimi. Using it for nigiri, the eggs are placed on an oval piece of rice wrapped in dried seaweed so that they do not move.
Ikura is salty and slightly sweet. The balls have a marine, distinctive taste and smell. They are appreciated for their high content of protein, vitamins A and D and valuable omega-3 fatty acids.
In Japan, ikura is used both as part of a classic meal and during festivals - in which case it is an important symbol of good fortune. Interestingly, unlike black caviar, the finer grains are more valuable in ikura caviar. One of the most appreciated by connoisseurs is the bright orange ikura variety - it is obtained from gorbush.