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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.

Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. A serving of tobiko can contain several pieces, each having a different color.^[2]

When prepared as sashimi, it may be presented on avocado halves or wedges. Tobiko is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls.

Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor.

Tobiko in varying colors, served as sushi
Tobiko, shown in its natural color, topping grilled albacore tuna

References[edit]

^ admin (16 November 2016). "Tobiko vs Masago Difference". Expert Answer Question Help Forum. Archived from the original on 17 November 2016. Retrieved 22 April 2021.
^ "What Is Tobiko and What's Up With the Different Colors?". Food Republic. 19 April 2013. Archived from the original on 23 October 2014. Retrieved 18 October 2014.

External links[edit]

Media related to Tobiko at Wikimedia Commons

[1] (16 November 2016). "Tobiko vs Masago Difference". Expert Answer Question Help Forum. Archived from the original on 17 November 2016. Retrieved 22 April 2021.

[2] "What Is Tobiko and What's Up With the Different Colors?". Food Republic. 19 April 2013. Archived from the original on 23 October 2014. Retrieved 18 October 2014.

[1]

[2]

@@ Line 1: / Line 1: @@
+{{Short description|Flying fish roe}}
-{{ref improve|date=February 2013}}
+{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
-[[Image:Tobiko.jpg|right|thumb|250px|Tobiko in varying colors, served as sushi]]
+{{refimprove|date=February 2013}}
-{{nihongo3||とびこ|'''Tobiko'''}} is the [[Japanese language|Japanese]] word for the [[flying fish]] [[roe]]. It is most widely known for its use in creating certain types of [[sushi]].
+{{nihongo3||とびこ|'''''Tobiko'''''}} is [[flying fish]] [[roe]] in [[Japanese cuisine]], known for its use in ''[[sushi]]''.<ref>{{Cite news |author=admin |date=16 November 2016 |title=Tobiko vs Masago Difference |url=http://dougelniski.com/difference-between-tobiko-and-masago/ |archive-url=https://web.archive.org/web/20161117070316/dougelniski.com/difference-between-tobiko-and-masago/ |archive-date=17 November 2016 |url-status=dead |publisher=Expert Answer Question Help Forum |language=en-US|access-date=22 April 2021}}</ref>
-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.
+The eggs are small, ranging from 0.5 to 0.8&nbsp;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.
-[[Image:Tobiko on grilled Albacore.jpg|thumb|left|Tobiko, shown in its natural color, topping grilled Albacore tuna]]
-Sometimes tobiko is colored to change its appearance, other natural ingredients are used to accomplish the change, such as [[squid ink]] to make it black, [[yuzu]] to make it pale orange (almost yellow), or even [[wasabi]] to make it green and spicy. Sometimes a serving of tobiko contains several pieces, each having a different color.
+''Tobiko'' is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as [[squid ink]] to make it black, ''[[yuzu]]'' to make it pale orange (almost yellow), or even ''[[wasabi]]'' to make it green and spicy. A serving of ''tobiko'' can contain several pieces, each having a different color.<ref>{{cite web |date=19 April 2013 |title=What Is Tobiko and What's Up With the Different Colors? |url=http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors |url-status=dead |archive-url=https://web.archive.org/web/20141023231129/http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors |archive-date=23 October 2014 |access-date=18 October 2014 |website=Food Republic}}</ref>
-When prepared as [[sashimi]], it may be presented on [[avocado]] halves or wedges. Tobiko is used in the creation of many other [[Japanese cuisine|Japanese dishes]]. Often, Tobiko is used as an ingredient in [[California roll]]s.
+When prepared as ''[[sashimi]]'', it may be presented on [[avocado]] halves or wedges. ''Tobiko'' is used in the creation of many other [[Japanese cuisine|Japanese dishes]]. Often, it is used as an ingredient in [[California roll]]s.
-Frequently, masago, capelin or [[Smelt (fish)|smelt]] roe is substituted for tobiko, due to its similar appearance and flavor. The tiny size of the individual eggs is apparent to the experienced diner, however.
+Frequently, ''masago'' (capelin or [[Smelt (fish)|smelt]] roe) is substituted for ''tobiko'', due to its similar appearance and flavor.
-==Nutrition==
+<gallery widths="200px" heights="200px">
-The raw roe is very nutritious, due to its high [[vitamin]] content, high [[protein]] content, and large ratio of [[Omega-3 fatty acid|omega-3]] to [[Omega-6 fatty acid|omega-6]] fatty acids.<ref>[http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4098/2 Self Nutrition Data]</ref> Although it contains a large amount of [[cholesterol]], the amount of roe consumed in typical servings, about a tablespoon, does not create an issue in a healthy [[diet (nutrition)|diet]] since it amounts to approximately seventeen percent of the recommended daily value for cholesterol.
+Image:Tobiko.jpg|''Tobiko ''in varying colors, served as ''sushi''
+Image:Tobiko on grilled Albacore.jpg|''Tobiko'', shown in its natural color, topping grilled albacore tuna
+</gallery>
+<!--
+Not the correct product/species  ==Nutrition==
+The raw roe is very nutritious, due to its high [[vitamin]] content, high [[protein]] content, and large ratio of [[Omega-3 fatty acid|omega-3]] to [[Omega-6 fatty acid|omega-6]] fatty acids.<ref>[http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4098/2 Self Nutrition Data]</ref>
+ -->
 ==References==
 {{Reflist}}
+== External links ==
+* {{Commons category inline|Tobiko}}
 {{Sushi}}
+{{Japanese food and drink}}
 {{Roe}}
-{{Commons category|Tobiko}}
-[[Category:Sushi]]
 [[Category:Japanese seafood]]
 [[Category:Roe]]
-{{ingredient-stub}}

v t e Sushi
History of sushi List of sushi and sashimi ingredients List of sushi restaurants Sustainable sushi
Japanese	Chūtoro Conveyor belt sushi Gari (ginger) Hanaya Yohei Hangiri Norimaki Odori ebi Omakase Tare sauce Tobiko Tofu skin Wasabi
Western	B.C. roll California roll Découverte du Sushi Dynamite roll Philadelphia roll Rainbow roll Seattle roll Spider roll
Fusion	Sinaloan sushi Sushi burrito Sushi pizza
Category: Sushi