what is tobiko

Tobiko is the roe (eggs) of flying fish, commonly used in Japanese cuisine, especially in sushi dishes. The eggs are small, about 0.5 to 0.8 mm in size, and naturally have a bright orange to red-orange color. Tobiko is valued for its crunchy texture, mildly sweet and briny flavor, and slightly smoky or citrusy taste. It is often used as a garnish or topping for sushi rolls like California rolls, adding both a pop of color and a subtle crunch. Tobiko can be flavored and colored using various natural ingredients to create different taste profiles and appearances. For example, squid ink can turn it black, wasabi can make it green and spicy, and yuzu can produce a pale orange color. Tobiko is nutrient-rich, containing protein, omega-3 fatty acids, and vitamins such as A, B12, D, and E, along with minerals like selenium and iodine. However, it can be high in sodium, so it is best consumed in moderation. Its distinctive texture and flavor make tobiko a popular delicacy beyond just sushi, sometimes used in other Japanese dishes or even in creative recipes like risotto or omelets. Tobiko is often compared to other fish roes like masago (smelt roe) and ikura (salmon roe), but it is unique due to its size, texture, and taste. In summary, tobiko is flying fish roe known for its bright color, crunchy texture, and slightly sweet and salty flavor, widely celebrated as a flavorful and colorful ingredient in sushi and Japanese cuisine.