Ikuradon is a simple Japanese dish which consists of plain rice topped with ikura - the plump salmon roe. Incredibly popular in Japan, ikura is incorporated in many traditional dishes, and before consumption, it is usually marinated in a flavorful broth based on soy sauce, mirin, and sake.
Traditionally served in bowls, the delicate roe is placed on top of the rice and can be eaten plain or complemented with various condiments such as raw egg yolks or strips of dry seaweed.
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Ikura sushi is a common name for a type of gunkanmaki topped with ikura—plump orbs of salmon roe. Ikura is usually marinated in soy sauce, and the sushi is assembled by wrapping nori seaweed around a ball of sushi rice. The combination is then topped with a spoonful of roe.
This sushi type is a relatively recent invention that became popular after salmon was introduced as a sushi ingredient. Occasionally, ikura sushi will come topped with a cucumber slice.
Spaghetti con la bottarga is a popular pasta dish from Sardinia, flavored with bottarga, a renowned, locally-produced cured mullet roe. For this simple, yet very delicious dish, cooked spaghetti are first shortly tossed in garlic-infused olive oil, then flavored with a mixture of pepper, finely chopped parsley, grated bottarga, and a few spoonfuls of pasta water.
Quick and easy to make, spaghetti con la bottarga is a favorite Sardinian primo and the best proof that there is no need to complicate when cooking with high-quality ingredients.
MOST ICONIC Spaghetti con la bottarga
Tarako spaghetti is a traditional pasta dish originating from Japan. The dish is usually made with a combination of spaghetti, butter, salt, shiso or basil leaves, and tarako (salted cod roe). The tarako is mixed with butter, and the spaghetti are cooked in salted water, and then added to the mixture.
Everything is tossed well, divided among individual plates, and then garnished with shiso or basil leaves. Once done, the dish should be served immediately. If desired, soy sauce, milk, and lemon juice can also be incorporated into the dish.
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Salată de icre is a Romanian fish roe salad that combines carp or pike roe with oil, lemon juice, and sparkling water. Finely diced shallots or red onions can be added to the salad for extra flavor. This light and fluffy dish is typically prepared as an appetizer for holidays and on special occasions, or smeared on a slice of bread and topped with chopped red onions and olives.
MOST ICONIC Salată de icre
Taramasalata is a Greek and Turkish specialty dish consisting of mashed potatoes or bread (or sometimes breadcrumbs) combined with lemon juice, olive oil, and fish roe, usually from cod, carp, or mullet. The dip is usually served as an appetizer or a meze dish.
In Greece, taramasalata is traditionally consumed on Clean Monday, which is the first day of Lent. Taramasalata can also be bought pre-made in numerous Turkish and Greek stores, but it is not well-received due to large amounts of food coloring, resulting in an unusual pink color of the dish.
MOST ICONIC Taramasalata
View moreInsalata di carciofi e bottarga is a traditional salad originating from Sardinia. The salad is usually made with a combination of artichokes (kept in lemon water), lemon juice, olive oil (preferably local), salt, radicchio, and bottarga. The artichokes are sliced and dressed with a mixture of lemon juice and olive oil.
They're seasoned with salt, tossed, mixed with shredded radicchio, and arranged on a platter. The bottarga is thinly sliced and sprinkled over the top of the salad before serving.
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Huevera frita is a traditional dish consisting of fried fish roe. The dish is usually made with a combination of fish roe, garlic, lemon juice, beaten eggs, flour, potato starch, oil, salt, and pepper. The fish roe is mixed with lemon juice, garlic paste, salt, pepper, and beaten eggs, while the flour is mixed with potato starch.
The pieces of fish roe are coated with the flour mixture and deep-fried in hot oil until golden and crispy. Once done, huevera frita is drained, and it's typically served with Creole sauce on the side.
Ikura chawanmushi is a traditional egg-based dish. Chawanmushi is a soft egg custard that's steamed until the texture becomes silky smooth. The eggs are often flavored with dashi, soy sauce, or seafood stock. In this version, chawanmushi is topped with ikura (salmon roe) before serving, providing a salty pop and a nice textural contrast.
This delicate dish can be served hot, warm, or cold in a small lidded cup, and since it can't be eaten with chopsticks, it's one of few Japanese dishes that are traditionally consumed with a spoon. Ikura chawanmushi is traditionally served as an appetizer.
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Mentai tamagoyaki is a traditional dish consisting of a light and fluffy omelet with Alaskan pollock roe called mentaiko. In order to prepare it, the eggs are usually mixed with mayonnaise and mirin, and when the eggs starts to firm, it's rolled up, then cut into small sushi-like rolls.
Mentaiko roe can be incorporated into the omelet before it's cut or it can be placed on top of the rolls before serving. The dish is typically prepared in a tamagoyaki pan.
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