Almost everyone who eats sushi ends up with some kind of fish roe in their food. Roe is a general term for ripe fish eggs that have not been fertilized. It should not be confused with caviar, which only comes from the Acipenseridae family of sturgeons. Even though these bright little fish eggs are pretty to look at, they are used in Japanese food for more than just their color. There is orange fish roe that has a crisp texture, yellow fish roe that feels firm and rubbery, and fish roe that tastes deliciously creamy. People even put fish roe in different kinds of dyes and spices to make it look and taste better.
In Japanese culture, fish roe is more than just a garnish. It is an ingredient in its own right. It can be eaten as nigiri, which is a cluster of small eggs sitting on top of a clump of rice held together by seaweed, or it can be sprinkled on top of sushi rolls, rice balls, and all kinds of rice or seafood-based dishes.
As a sushi lover, you’ve likely noticed those bright, poppable balls and ribbons sitting atop many sushi rolls and nigiri While they may look similar at first glance, these fish eggs come in a variety of types with unique flavors, textures, and Japanese names
In this article, I’ll walk you through the most common fish eggs used in sushi and sashimi to help you identify them and understand their differences. Whether you’re new to the world of sushi or looking to expand your knowledge, read on to become an expert on fish eggs!
Tobiko – Crunchy Flying Fish Eggs
Tobiko is likely the most recognizable fish egg variety you’ll find on sushi menus. The name comes from the Japanese words for “flying fish” and “child” referring to the fact that tobiko comes from flying fish eggs. Tobiko balls are small, ranging from 0.5-0.8mm and have a signature bright reddish-orange hue.
The texture of tobiko is distinctly crunchy with a satisfying pop when you bite into the eggs. The flavor has been described as slightly sweet and salty with a hint of ocean brininess. This comes from the traditional processing method of smoking the eggs after harvesting.
You’ll often see tobiko used as a topping and garnish for rolls. It adds nice texture and color contrast. Some variations of tobiko include:
- Black tobiko – dyed with squid ink for visual appeal and added umami flavor
- Yuzu tobiko – dyed yellow with yuzu citrus to add brightness
- Wasabi tobiko – dyed green and infused with wasabi for a spicy kick
So when you see those crunchy orange or colored balls on your tekka maki or California rolls, you can bet it’s tobiko!
Masago – Soft, Sandy Smelt Fish Eggs
Masago is often confused for tobiko, but it comes from a different fish source – the smelt Capelin. Smelts are small silver fish that resemble sardines. The Capelin roe used for masago in Japan comes from the island of Hokkaido.
Unlike the poppable tobiko, masago has a softer, almost sandy texture. You’ll notice the eggs are much smaller as well, giving masago a fine, smooth appearance compared to tobiko’s large balls. The natural color is a muted yellow-orange.
In terms of flavor, masago is slightly more bitter than tobiko with less of a sweetness. The overall experience eating masago is less crunchy and a bit more subdued. It’s often used as a topping for sushi rolls or mixed into spicy mayo toppings.
Ikura – Smooth Salmon Roe
Ikura consists of salmon roe, the large orange eggs from salmon fish. The name translates to “salmon child” in Japanese. Ikura pearls are much larger than tobiko and masago, giving them a plumper appearance.
When eating ikura, you’ll immediately notice the smooth, delicate texture – it has more of a satisfying pop than crunch. Ikura eggs are also filled with a mildly sweet, salty salmon liquid that provides great umami depth of flavor when the pearls burst in your mouth.
While ikura has become a popular sushi topping, its origins are actually from Russian and Scandinavian cuisines. It was introduced to Japan relatively recently in the late 20th century. Nowadays, ikura is sometimes referred to as “Japanese caviar” due to its quality and price. It’s often seen glistening atop sushi rolls or nigiri.
Tarako and Mentaiko – Salted Cod Roe
Tarako and its spicy cousin mentaiko originate from the roe of cod, rather than individual eggs. Their names translate to “cod children” and “spicy cod children”.
Tarako is the plain, salted version which has a pale pink color and slightly nutty flavor. Mentaiko amps up the flavor by marinating the tarako in chili seasoning and spices like togarashi to infuse it with heat and umami. This gives mentaiko a brighter reddish-orange color.
Both tarako and mentaiko have a rich, creamy texture when eaten fresh. You’ll often see them stuffed into onigiri rice balls or served over rice as a Japanese comfort food. Mentaiko also stars in a popular “wafu” pasta dish, paired with butter, soy sauce and cream.
Kazunoko – Crunchy Golden Herring Roe
Kazunoko consists of the clustered roe from herring fish, which are left connected in a single gold-colored sheet. The membrane binding the eggs is removed before eating so you can enjoy the rows of little golden balls.
The texture of kazunoko is delightfully crunchy, described as “kori kori” in Japanese. You’ll often see it served as part of traditional Japanese New Year foods, where it symbolizes fertility and prosperity for the coming year.
To prepare kazunoko for eating, the egg sheets are soaked in a soy-dashi sauce which infuses the roe with umami depth. It has a salty-sweet brininess similar to tobiko. While not as common as other roe types on sushi, kazunoko is a unique textural experience.
How to Eat Fish Eggs in Sushi
Now that you know the major types of fish eggs in Japanese cuisine, here are some tips on how to properly eat them in sushi:
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If eating nigiri with roe topping, turn the nigiri upside down to avoid the eggs falling off and gently dip the fish side (not the rice) into soy sauce.
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When eating rolls topped with roe, brush off any excess eggs that fall onto the plate to avoid a mess.
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Bite through the rolls slowly and carefully to get the full texture and burst of flavor from the eggs.
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For the best texture, make sure the fish eggs have a bit of rice or seaweed beneath them so you get the “pop” effect.
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Packs of fish eggs like mentaiko or tarako are often served over rice in a bowl – mix it all together to enjoy the creaminess.
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Spoon some wasabi into soy sauce when eating ikura nigiri to cut through the rich flavor.
Now that you’ve got the scoop on all the fish egg varieties, next time you enjoy sushi, see if you can identify the different types based on their appearance, texture, and taste! Let the fish egg fun begin.
Tobiko (flying fish roe)
Tobiko, also known as “flying fish roe,” is one of the most well-known types of fish roe used in Japanese food. Tobiko is made from the eggs of flying fish that have not been fertilized. Flying fish are able to jump out of the water and stay in the air for a few seconds, which makes them look like they are flying. Flying fish live in many places around the world, but tobiko usually comes from the Japanese flying fish, Cheilopogon agoo.
Ranging from 0. 5 to 0. 8 millimeters in size, tobiko is known for its crunchy texture. Because of how they are processed, most types of tobiko have a reddish-orange color and a salty, sweet, and slightly smokey taste. That said, tobiko can also be infused with other natural ingredients to change its color and flavor. Most of the time, tobiko is dyed with squid ink to make it look black and give it a certain umami flavor. Yuzu is used to make it yellow and give it a bright citrus flavor, and wasabi is used to make it green and give it a sharp, punchy taste.
Some types of tobiko are colored red with beets, which give them a slightly sweet taste, or chilies, which give them a spicy kick. Tobiko is often added to soft and creamy foods like omelets, sushi, sashimi, and nigiri to give them a crunch. It is also used to decorate maki rolls like California rolls.
Many people mistake masago for tobiko without realizing that it is made from eggs of the capelin fish, which is a sardine-sized fish in the smelt family. You can find capelin in the Pacific, North Atlantic, and North Pacific Oceans. However, the masago used in Japanese food comes from shishamo, a type of capelin that is native to Hokkaido, Japan’s northernmost island. Masago eggs are visibly smaller than tobiko, with a fine and sandy appearance. The way they feel in your mouth is also a little different. Tobiko has the crunch and pop you’d expect from fish roe, while masago isn’t as satisfyingly crunchy and is much softer.
Masago may also be a little more bitter than tobiko, and it is known to be very different in quality and price from caviar. Tobiko, on the other hand, is usually somewhere between masago and caviar. Like tobiko, masago can be colored, but not to change its taste. Instead, it’s done to hide its dull pale yellow color. Masago can be eaten on top of different kinds of sushi, but it is best known for being mixed with Kewpie mayonnaise and sriracha to make a sauce that is served with sushi and grilled seafood.
Ikura, or salmon roe, is one of the three main fish roe used in Japanese food. The other two are tobiko and masago. Despite its popularity, however, ikura is only a recent addition to sushi and other dishes. Ikura is often brought into the country because it was first used in Japanese food in the late 20th century. No matter what, ikura is a very important part of Japanese culture. Because of its high quality, taste, and high price, it is often called Japanese caviar or red caviar.
At first glance, all three types of fish roe may look the same. However, ikura is much bigger than both tobiko and masago. It has an orange color, a burst of umami flavor, and a plump texture that pops rather than crunches. When you handle an egg with too much force, you might puncture it and spill the briny, slightly sweet liquid inside all over. Ikura is also very soft and gooey.
You can eat ikura as sashimi, but it’s usually wrapped in crisp seaweed and served on top of sushi rice. It’s the only one of these three types of roe that is used in food that isn’t Japanese, especially in Russia. You can use salmon roe instead of the more traditional and much more expensive black caviar. In some countries, like the U.S., it is served with blinis and sour cream. S.
Other Japanese fish roe, like tobiko, masago, and ikura, are made up of individual balls of fish eggs. Kazunoko, on the other hand, is more like a lump where many herring eggs are tightly clumped together. Kazunoko is an important part of Japanese food. It is golden yellow and has a texture called “kori kori,” which means “crunchy.”
Kazunoko is an important part of osechi ryori, which are Japanese New Year foods. Other important parts are kuromame (sweet black soybeans) and tazukuri (candied anchovies). Like each osechi ryori dish, kazunoko also has great symbolic significance: The fish roe represents fertility.
Kazunoko comes from the Japanese words kazu, which means “numbers,” and ko, which means “children.” The fish roe is a sign of a family with many children and plenty of money in the coming year. Kazunoko is usually eaten cold, after the membrane has been taken off and the roe clusters have been soaked in a mixture of soy sauce and dashi. This gives it a flavor that is salty, savory, and umami.
ARE THE RED BALLS ON SUSHI REALLY FISH EGGS?!? What is Tobiko Sushi topping & is it healthy?
What is a Sujiko egg?
Sujiko – These eggs are extracted from salmon, but they are not considered and are called Ikura. They are different because these eggs are harvested while it’s still inside the egg sack. Sujiko is popular in Japan and is commonly included in onigiri. A tip for eating Sujiko is that it’s even tastier when eaten with sake!
Why is sushi unhealthy for pregnant women?
Pregnant women who want to eat sushi must be careful about selecting foods and preparation methods. Raw sushi, such as sashimi, is fearful of mercurial contamination. Meanwhile, we must avoid them because they may be contaminated with bacteria and other harmful microorganisms to pregnant women. Pregnant women should be able to select the cooked component of sushi and choose the other component, such as an egg or cooked fish.
Is Ebiko a fish egg?
Ebiko is the Japanese term for shrimp or prawn eggs. It has a dull orange or red color and is often dyed with food coloring to make it look brighter. Most frequently used with sushi rolls, ebiko is less expensive than tobiko and a good option if you are looking for fish eggs on a budget.
What is fish roe in sushi?
While eating sushi, you must have encountered the small round ingredients usually coating the outside of the slice. These fish eggs are also called roe. This term refers to fish eggs used in a dish or included in various garnishes. There are three common types of fish roe used in sushi, namely Tobiko, Masago, and Ikura.