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Tobiko. Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi. [1] 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.
California roll (カリフォルニアロール / 加州巻き, Kariforunia rōru / Kashū maki) or California maki is an uramaki (inside-out makizushi roll) containing imitation crab (or rarely real crab), avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted ...
It is also sometimes mixed with wasabi or green food colouring and wasabi flavour and sold as "wasabi caviar". Often, masago is commercialised as ebiko and used as a substitute for tobiko , flying fish roe, [ 17 ] owing to its similar appearance and taste, although the mouthfeel is different due to the individual eggs being smaller and less ...
The roe of Cheilopogon agoo, or Japanese flying fish, is used to make some types of sushi, and is known as tobiko. It is also a staple in the diet of the Tao people of Orchid Island, Taiwan. Flying fish is part of the national dish of Barbados, cou-cou and flying fish. The taste is close to that of a sardine. Fried flying fish. Flying fish roe ...
Wasabi sauce, which is a creamy wasabi-like condiment made with horseradish, oil, eggs, sugar, and corn starch, is even easier to find at the grocery store; though you can use it however you ...
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Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch ) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.
Roe, (/ roʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.