Tobiko is a good source of Omega-3s, important for brain function and healthy blood vessels. Roe also offers beneficial nutrients such as Vitamin B12, D, Zinc and dietary fibre which are crucial for strong bones and immune system as well as healthy metabolism and digestive tract.
Tobiko can be dyed such as black (infused with squid ink), yellow (yuzu, a kind of grapefruit), green (wasabi, mild spicy too), and red (beet).
Tobiko often used as an ingredient in California rolls and is used as a topping for all manor of sushi dishes for its bright colour and amazing texture making the dish look even more appealing and delicious. This garnish is commonly used in raw Japanese dishes as it adds a salty, smokiness to it. Tobiko dishes pair best with dry pink wines made from the Grenache grape.
Wasabi Tobiko Wasabi tobiko has a spicy flavor derived from wasabi or wasabi extract. It’s otherwise similar in flavor and texture to other types of flying fish roe. Green tobiko is another name for this type of flying fish roe.
