What is ikura? Ikura is the Japanese word for salmon roe (fish eggs). Ikura is typically orange and fairly large when compared to other commonly eaten roe. Ikura is one of the more expensive ingredients used in Japanese cuisine, and can be found in sushi, on salads, in kaisen don, or served all by itself. Keep reading to learn more.
There's a shop in Harajuku called Kumada where you can eat a rarity called "Golden ikuradon." The ikura(salmon roe) used doesn't come from standard, chub salmon, but instead is from the river-dwelling Japanese salmon, and has a unique crunchy texture. This is a treat that is hard to find in Tokyo!