What is tobiko?

Tobiko (とびこ) is the Japanese word for flying fish roe. It's a popular ingredient in Japanese cuisine, prized for its vibrant orange color and slightly salty, briny flavor with a pleasant pop when bitten.

Here's some more information:

• Appearance: Small, round eggs, typically bright orange due to artificial coloring (though naturally occurring colors range from pale orange to yellow).

• Taste and Texture: Salty, slightly sweet, and briny with a delicate, slightly fishy flavor. The texture is firm yet pops gently in the mouth, providing a satisfying textural contrast.

• Uses: Frequently used as a garnish or topping for sushi, sashimi, and other Japanese dishes. It adds both visual appeal and a burst of flavor. It's also found in rolls, salads, and sometimes even incorporated into sauces.

• Types: While most tobiko is artificially colored orange, you can sometimes find naturally colored tobiko, which may have a slightly different flavor profile. There are also different types based on the preparation and curing methods. For instance, mentaiko refers to seasoned cod roe, which is a distinctly different product despite sharing some textural similarities.

• Nutritional Value: Like other fish roe, tobiko is a good source of protein and contains various vitamins and minerals. However, it's also relatively high in sodium.

• Cost: Generally considered a relatively expensive ingredient compared to other sushi toppings.

In short, tobiko is a small but impactful ingredient in Japanese cuisine, valued for its vibrant color, unique texture, and distinctive flavor.