Tobiko

Tobiko are the small, crunchy eggs of the flying fish.
They are slightly larger than masago (capelin roe) and have a distinctive texture: with every bite, the eggs gently pop in the mouth. The flavor is briny yet lightly sweet, with a subtle umami note.

In Japan, tobiko is widely used as a colorful topping for sushi and sashimi, as well as for inside-out rolls and poke bowls. The eggs are often dyed to give dishes extra visual appeal – our tobiko are bright orange. That is the classic color, but you will also find black (with squid ink), red (with chili), and green (with wasabi).