Tobiko

Tobiko is the roe of the flying fish, a small, crunchy egg used widely in Japanese cuisine, particularly as a garnish and filling in sushi rolls. Natural tobiko is a reddish-orange color, though it is also commonly dyed other colors, such as black with squid ink, green with wasabi, or yellow with yuzu, to signal different flavorings. It is distinguished from the larger, softer roe called ikura, which comes from salmon, by its smaller egg size and firmer, crunchier texture.