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{{Short description|Flying fish roe}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{refimprove|date=February 2013}}
{{refimprove|date=February 2013}}

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[[Image:Too.jpg|right|thumb|250px|''Tobiko ''in varying colors, served as ''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>
<ref>{{Cite news|url=http://dougelniski.com/difference-between-tobiko-and-masago/|title=Tobiko vs Masago Difference|last=|first=|date=2016-11-16|work=|newspaper=Expert answer Question|language=en-US|access-date=2016-11-16|via=}}</ref>{{nihongo3||とびこ|'''''Tobiko'''''}} is the [[Japanese language|Japanese]] word for [[flying fish]] [[roe]]. It is most widely known for its use in creating certain types of ''[[sushi]].


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.
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.


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''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>
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[[Image:Tobiko on grilled Albacore.jpg|thumb|left|''Tobiko'', shown in its natural color, topping grilled albacore tuna]]
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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. A serving of ''tobiko'' can contain several pieces, each having a different color.<ref>{{cite web|url=http://www.foodrepublic.com/2013/04/19/what-tobiko-and-whats-different-colors|title=What Is Tobiko And What’s Up With The Different Colors?|website=Food Republic|accessdate=18 October 2014}}</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, it 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 smaller 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.


<gallery widths="200px" heights="200px">
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<!-- not the correct product/species ==Nutrition==
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Image:Tobiko.jpg|''Tobiko ''in varying colors, served as ''sushi''
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Image:Tobiko on grilled Albacore.jpg|''Tobiko'', shown in its natural color, topping grilled albacore tuna
</gallery>
<!--

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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>
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>
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==References==
==References==
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{{Commons category|Tobiko}}
{{Reflist}}
{{Reflist}}
== External links ==
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* {{Commons category inline|Tobiko}}

{{Sushi}}
{{Sushi}}
{{Japanese food and drink}}
{{Roe}}
{{Roe}}


[[Category:Sushi]]
[[Category:Japanese seafood]]
[[Category:Japanese seafood]]
[[Category:Roe]]
[[Category:Roe]]

Latest revision as of 07:25, 22 November 2023

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

References[edit]

  1. ^ 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.
  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.

External links[edit]

  • Media related to Tobiko at Wikimedia Commons
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