Masago is a type of roe or fish eggs that are commonly used in Japanese cuisine. It is often used as a topping for sushi, sashimi, and other types of seafood dishes. Masago comes from the capelin fish, a small saltwater fish found in the North Atlantic and North Pacific oceans.
Masago has a mild and slightly sweet flavor, making it a popular choice for adding a pop of color and texture to dishes. It is typically small in size and has a crunchy texture, which adds a unique element to sushi rolls and other dishes.
In addition to its use as a topping, masago is also sometimes mixed into sauces and dressings to add flavor and texture. It is high in protein and omega-3 fatty acids, making it a nutritious addition to your diet.
Overall, masago is a versatile ingredient that adds both flavor and visual appeal to a variety of dishes in Japanese cuisine.
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