醃鮭魚子・鮭魚子丼 / Ikura ・Ikura don, a bowl of rice (sometimes vinegared rice for sushi) topped with ikura

醃鮭魚子在北海道的海產當中也是處於象徵性的地位。醃鮭魚子的原料是鮭魚魚卵，是北海道秋天的代表美食。鮭魚迴游期的9月到10月之間，也有很多家庭會製作醃鮭魚子。在超市可以很容易買得到。北海道道民將醃鮭魚子冷凍保存後便可隨時享用。在白飯或壽司用的醋飯上蓋上好幾湯匙醃鮭魚子的鮭魚子丼，在居酒屋或是餐廳也是人氣料理。

Ikura is an icon among seafood in Hokkaido. In English, it can be translated as flavored salmon roe. Ikura has been adopted as a Japanese word, but is originally Russian for fish egg. Ikura’s peak season is in autumn when salmon come back to the rivers where they were born to lay their eggs. From September to October, when fresh salmon roe is plentiful, people make ikura at home, then freeze it to eat throughout the year. Ikura-don, or a bowl of rice (sometimes vinegared rice for sushi) topped with ikura, is popular at restaurants.