Red caviar

In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.

[1] In Japanese cuisine, it is usually marinated in salt or soy sauce and sake.

Many families pickle red caviar using only soy sauce, but some use dashi instead of sake or mirin.

[2] Russians enjoy red caviar appetizers (zakuski) on buttered bread[3] or on a blini (Slavic crêpes).

[4] Caviar on blini may be paired with sliced salmon and champagne, especially on such occasions as Russian New Year's Eve.