Tobiko

From Wikipedia, the free encyclopedia

You have new messages (last change).
Tobiko in varying colors.
Tobiko in varying colors.

Tobiko (とびこ, in Japanese) is the Japanese word for the flying fish roe used to create certain types of sushi. One of the usual ingredients of California rolls is tobiko.

The eggs are very small, orange to red in colour and have a mild salty taste. Sometimes, it is called "Wasabi" tobiko due to a naturally occurring green color to the eggs. Wasabi tobiko has no actual spicy or wasabi flavoring.

Masago (smelt roe) is frequently substituted for Tobiko due to its similar appearance and flavor.


 This meat-related article is a stub. You can help Wikipedia by expanding it.
Retrieved from "http://en.wikipedia.org../../../t/o/b/Tobiko.html"
In other languages