Ikura | search
Click here to view Ikura news from 60+ newspapers.
Bookmark or Share- Red caviar - WikipediaRed 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. [1] In Japanese cuisine, it is usually marinated in salt or soy sauce and sake. The seasoning used varies from household to household.
- What is Ikura? - Why So JapanIkura is a Japanese seafood delicacy that has become very popular over the last decade. The name comes from the Japanese word for “salmon roe”, or caviar. This fishy treat is usually served cold, and is often eaten raw. Ikura is low in calories and rich in omega 3 fatty acids, vitamin D, and protein.
- How to Make Ikura - Curing Salmon Roe - No RecipesIn this ikura recipe, I'm going to show you how we separate, clean, and cure fresh salmon eggs in Japan to transform the dull orange sacks of roe into the vivid orange gems of ikura served at sushi restaurants.
- What is Ikura (Salmon Roe)? How to cook Ikura? - We Love Japanese FoodIkura (cured salmon roe) is known for a juicy texture that pops with every bite and a rich flavor that melts in your mouth. This gourmet food item is also one of the most popular sushi toppings. These days, ikura is used in a variety of dishes in both Japanese and Western cuisines.
- Ikura (Cured Salmon Roe) - Onolicious HawaiʻiMaking ikura (aka curing salmon roe) sounds daunting, but it is actually super easy. Fresh salmon roe in the skein. All you need is uncured salmon roe. And a few pantry staples like soy sauce, salt, and sugar. That's it! No need for any special equipment.
More
