Ikura (also known as salmon roe) are round, almost transparent salmon eggs, an unusual ingredient which is especially popular in Japan. After they have been removed from the sack, creating individual plump orbs, the eggs undergo the curing process which usually includes salt or brine.
During the Taisho period in Japan, which started in 1912, the Russians introduced the tradition of curing salmon roe to the Japanese. However, the Japanese adjusted the recipe to their tastes and started using fragrant soy sauces, sake, and rice wine for curing, giving the roe a deeper and distinctively Japanese flavor.
Today, it is still an important sushi component, but the most common dish which incorporates ikura is ikuradon, a bowl of freshly steamed fluffy rice topped with a spoonful of this flavorful ingredient. It is also often served with traditional Japanese dishes such as grated daikon or various noodle dishes.