Ikura is the Japanese word for salmon roe, which refers to the eggs of salmon. These bright orange or red pearls are a popular ingredient in Japanese cuisine, often served as a topping for sushi or enjoyed on their own. The flavor is rich and briny, making it a delicacy in many dishes. Ikura is typically harvested from salmon species such as Chinook and Coho. The eggs are usually cured in a mixture of soy sauce and sake, enhancing their taste. This preparation method not only preserves the roe but also adds a savory depth, making ikura a sought-after treat in both traditional and modern Japanese meals.