TOBIKO

Tobiko, the Japanese term for flying fish roe, consists of small, orange, translucent eggs harvested from female flying fish. These crunchy roe feature a mild, salty-sweet flavor and are frequently used as a garnish or ingredient in Japanese cuisine, particularly in sushi. Available in various colors like orange and black, tobiko is known for its unique texture, providing a subtle pop when bitten. Its versatility allows it to enhance the visual appeal and flavor of dishes, commonly gracing the tops of sushi rolls, sashimi, and nigiri, as well as being incorporated into salads and other Japanese-inspired culinary creations.