Tobiko (とびこ) isflying fishroe inJapanese cuisine, known for its use insushi.[1]
The eggs are small, ranging from 0.5 to 0.8 mm. For comparison,tobiko is larger thanmasago (capelin roe), but smaller thanikura (salmon roe). Naturaltobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.[2]
Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such assquid ink to make it black,yuzu to make it pale orange (almost yellow), or evenwasabi to make it green and spicy. A serving oftobiko can contain several pieces, each having a different color.[3]
When prepared assashimi, it may be presented onavocado halves or wedges.Tobiko is used in the creation of many otherJapanese dishes. Often, it is used as an ingredient inCalifornia rolls.[4]
Frequently,masago (capelin orsmelt roe) is substituted fortobiko, due to its similar appearance and flavor. Tobiko is also sometimes "adulterated" with dyed herring eggs.[2]
The raw roe is very nutritious, due to its highvitamin content, highprotein content, and large ratio ofomega-3 toomega-6 fatty acids.[5][2]
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