Ikura — Salmon Roe and Sujiko Preparation
Hokkaido, Japan — salmon fishery tradition; name from Russian 'ikra' via Meiji-era trade
Ikura (いくら, individual salmon eggs) and sujiko (筋子, whole salmon egg sac) represent Japan's most beloved domestic roe product — bright orange-red spheres of salmon eggs used on sushi, in donburi, in ochazuke, as a garnish for cold dishes, and occasionally in contemporary pasta. The name 'ikura' derives from the Russian 'ikra' (roe), reflecting the Hokkaido fishing tradition and Japanese-Russian trade. Sujiko is the whole egg sac of salmon removed before the eggs separate; it is marinated in soy sauce and mirin as a cured whole sac and eaten sliced with rice. Ikura preparation involves separating the eggs from the skein, washing, and marinating in soy sauce (or soy+sake+mirin) for a minimum of 6 hours — homemade ikura dramatically outperforms commercial products in freshness, size of eggs, and flavour intensity. Autumn (October–November) in Hokkaido is the peak salmon harvest and ikura season.