Ikura

In Russia, all fish eggs are called ikura, but the name is used only for salmon eggs in Japan. Ikura is already salted to preserve it, so it normally keeps for a short time. It is mainly used for sushi, eaten with grated daikon and shoyu, and also for making hors d’oeuvres. It is widely available in jars at supermarkets. Salted whole salmon ovaries called sujiko are available only in Japan.