Delicate salmon roe – called "ikura” in Japan – is highly prized by caviar lovers around the world. This jewel like row has a salty flavour and is fairly high in sodium.
They are often served with sushi, especially california rolls, or served simply on top of a bowl of rice and as garnish for numerous other dishes.
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Ikura is usually round and deep red in colour, with fresh eggs “popping” when eaten.
The salmon roe is also quite high in iron and protein, so it can contribute to the nutritional value of a dish.
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