Spicy Japanese wasabi imparts pungent flavor and dazzling, neon-green color to this popular version of flying fish roe!
Flying fish roe, also known as tobiko in Japanese, comes from the flying fish, a species found in nearly all oceans. These mild flavored tiny eggs are frequently used in Japanese cuisine, especially in sushi. Part of the appeal of flying fish roe is the "crunch" produced by the popping of the tiny eggs when it is eaten.
Compared to many other caviars, tobiko is very moderately priced, hence its growing popularity with both professional chefs & those who love to cook at home.
Get creative! Flying fish roe makes a great garnish for hors d'oeuvres or entrees or use it as a fun addition to sauces, salads or vinaigrettes.
Tobiko stores well and can be refrozen after opening.
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