Sushi Items – Tobiko & Masago
What are tobiko and masagoTobiko is one of the most prized sushi roe, valued as a finishing touch and garnish to rolls as well as enjoyed on its own by true lovers of the dish. Tobiko is the roe of tropical flying fish, which are known for their ability to leap into the air at speeds of over 40 mp/h. Tobiko adds a splash of color and its unmistakeable crunchy texture to many different rolls, including the popular California roll. If you eat sushi regularly, it is a good bet you have enjoyed Tobiko in your life. The bright-red natural hues of Tobiko are in contrast to its mild taste, which is slightly sweet and salty. It is most often added to rolls not simply for its taste, but because of its consistently crunchy texture and bright appearance. There is little more satisfying than the fun crunch of biting into Tobiko. Those who love Tobiko most enjoy the dish as a nigiri item, piling the roe on top of vinegared sushi rice. While Tobiko is prized for its use in sushi, it is a versatile ingredient in other cuisine. Tobiko can be enjoyed on crackers, in omelets, or on salads for example. Nutritionally, Tobiko is loaded with protein, vitamins, and omega-3 fatty acids. In spite of this, Tobiko should be eaten in moderation because of its high cholesterol content. As Tobiko is often used as a garnish, the levels of cholesterol are not usually worrisome as part of a healthy diet.
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