Ikura is the Japanese name for cured salmon roe, consisting of large, translucent orange eggs typically separated from the egg skein, salt-cured or marinated in soy sauce, and served over sushi rice as gunkan-maki or as a garnish. The word ikura is a loanword from Russian, reflecting the historical trade in salmon roe between Japan and Russia. Ikura is distinguished from the smaller, firmer tobiko by its larger egg size and softer, bursting texture when eaten.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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