You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
tobiko (flying fish roe)
Tobiko is the 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 mm.
Tobiko is the 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 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.
Kumamoto Oysters Tobiko:
NOTE: Kumamoto oysters are small, but very flavorful. Their flavor makes them very desirable.
Ingredients:
1) Oysters, Kumamoto - 6
2) Ice, crushed - 1 cup
3) Horseradish - 2 tblspns.
4) Tobiko (orange flying fish roe) - 6 tspns.
5) Lemon juice - as required...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.