Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi. [1] The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture. [2]

Jul 19, 2023 · What Is Tobiko? Tobiko looks like miniature caviar and that’s because, well, that’s what it is. Specifically, it’s a type of roe made from flying fish eggs. Standard caviar is larger, typically dark in color, and is made from sturgeon eggs.

Sep 8, 2022 · The vibrant colors, the mesmerizing pearls, the signature crunch — tobiko is a delicacy that appeals to all the senses. Though you may have encountered it many times before — in tobiko sushi rolls, on top of rice or as a sashimi garnish — what exactly is tobiko, and what makes it special?

Bigger than masago (fish roe) and smaller than ikura (salmon roe), tobiko has a mild smoky and salty flavor and is enjoyed with sushi and a variety of other dishes. Read on for a complete guide on tobiko, what it is, what it tastes like, how it is eaten in sushi, how it is different from caviar, and much more: What Is Tobiko?

Jan 19, 2025 · Tobiko is the tiny, colorful roe (eggs) of flying fish, often seen on sushi and sashimi. These small, crunchy eggs add a burst of flavor and a fun texture to your favorite dishes. Originally from Japan, they’ve become popular in kitchens worldwide. Why Is It Special in Japanese Cuisine?

Jun 6, 2017 · Tobiko (とびこ) refers to flying fish roe, the colorful tiny fish eggs often used as a garnish for sushi and various seafood dishes. The roe is just 1 millimeter in diameter and has a delightful crunch and bursting sensation in your mouth.

Tobiko is a type of fish roe, specifically Japanese flying fish roe. Roe is fish eggs, so tobiko is a type of caviar, but it’s widely available and used for many Japanese recipes. Tobiko eggs are tiny, round blobs and are naturally bright orange. They have a smoky and salty taste.

Apr 29, 2023 · Tobiko is a type of fish roe, or eggs, commonly used in Japanese cuisine, particularly in sushi dishes. It comes from the flying fish (Exocoetidae) and is known for its bright orange color, delicate texture and mildly sweet taste.

Dec 2, 2022 · Tobiko (とびこ) is the roe of flying fish. It’s often dyed and flavored. There are dozens of species of flying fish, of which several are popular for their roe. Tobiko is small, orange, and has a snappy texture. The flavor is naturally mild and briny. The word tobiko is a shortening of “tobiuo no ko,” or “flying fish eggs.”

Mar 6, 2025 · Tobiko, the roe of flying fish, is a prized ingredient in Japanese cuisine, known for its bright colors, mild briny taste, and unique texture. But beyond its aesthetic appeal, tobiko offers surprising health benefits and versatile culinary uses.