IKURA and SUJIKO “Salmon(Red) Caviar”
Ikura is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue.
Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as Ikura which derives from Russian word “икра (ikra)”, which means caviar or fish roe in general.
In Japanese cuisine, it is ally marinated in salt or soy sauce and sake(Japanese traditional alcohol). Nowadays mainly, it is pickled red caviar using only soy sauce.
Video about how to make Ikura▵ Video about how to make Ikura
“Ikura（イクラ） and Sujiko（すじこ）”
Sujiko is a little bit different from Ikura. Ikura is made from the salmon captured in the river. However, Sujiko is made from the salmon captured in the sea.
Thus, Sujuko is a bit more softer than Ikura and also the roe of salmon is covered with ovary membrane. It is a bit more rare than Ikura. So it is a bit more expensive than Ikura and considered a bit more valuable.
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