Red caviar
.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important))You can help expand this article with text translated from the corresponding article in Russian. (April 2024) Click [show] for important translation instructions.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Russian Wikipedia article at [[:ru:Красная икра]]; see its history for attribution.
You may also add the template ((Translated|ru|Красная икра)) to the talk page.
For more guidance, see Wikipedia:Translation.
You can help expand this article with text translated from the corresponding article in Japanese. (May 2018) Click [show] for important translation instructions.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Japanese Wikipedia article at [[:ja:イクラ]]; see its history for attribution.
You may also add the template ((Translated|ja|イクラ)) to the talk page.
For more guidance, see Wikipedia:Translation.
Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1]
Red caviar is part of Russian and Japanese cuisine. 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. The seasoning used varies from household to household. 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.[5]
References
[edit]- ^ a b Nichola Fletcher, Caviar: A Global History (Reaktion Books, 2010), p. 90–91.
- ^ "いくらの醤油漬け 北海道 | うちの郷土料理：農林水産省". maff.go.jp. Retrieved 2020-08-13.
- ^ Guzeva, Alexandra (2020-12-29). "5 dishes every Russian has on their New Year table". www.rbth.com. Retrieved 2021-04-19.
- ^ "These Russian Blinis are Perfect for New Year's Eve | The Nosher". My Jewish Learning. 23 December 2020. Retrieved 2021-04-19.
- ^ "Blini with caviar: a sophisticated way to spoil yourself". The Spectator. 8 January 2021. Retrieved 2021-04-19.
 | ||
- ^ Bledsoe, G.E.; Bledsoe, C.D.; Rasco, B. (May 2003). "Caviars and Fish Roe Products". Critical Reviews in Food Science and Nutrition. 43 (3): 317–356. doi:10.1080/10408690390826545. ISSN 1040-8398. PMID 12822675. S2CID 35039858.
- ^ Saeki, Hiroki; Shimizu, Yutaka; Takeda, Hirofumi (2022), "Fish roe products of Japan", Fish Roe, Elsevier, pp. 211–242, doi:10.1016/b978-0-12-819893-3.00004-7, ISBN 9780128198933, retrieved 2022-12-09
- ^ UEDA, Tatuhiro (1951). "On the Theoretical Coefficients of Performance of Multi-Medium and Multi-Stage Compression Refrigerating Cycles". Transactions of the Japan Society of Mechanical Engineers. 17 (62): 78–83. doi:10.1299/kikai1938.17.62_78. ISSN 0029-0270.
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Cover photo is available under {{::mainImage.info.license.name || 'Unknown'}} license.
Credit:
(see original file).
