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.
Facts
Origin Region Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
In the Other Atlases
- Also in Geography Atlas: Japan, originated there.
Sources
1. Tobiko (Wikipedia)
https://en.wikipedia.org/wiki/Tobiko (allergen)Quote, https://en.wikipedia.org/wiki/Tobiko (allergen)
Tobiko (とびこ) is flying fish roe in Japanese cuisine, known for its use in sushi.
2. Tobiko (Wikidata)
P495 (country of origin): JapanQuote, P495 (country of origin): Japan
Japan
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