What is Tobiko, exactly?

Ordering sushi can be a bit intimidating for some. You have to choose your fish, decide on combinations, and make sense of terms that might be unfamiliar to you.

If you've ever found yourself wondering, 'What is this tobiko?' while browsing the menu, or if you’ve noticed the tiny, colorful eggs topping your roll and paused to figure out what they are, keep reading.

What exactly is Tobiko?

Tobiko resembles tiny caviar, and that's because it essentially is. Specifically, it’s roe harvested from flying fish eggs. Unlike traditional caviar, which comes from sturgeon eggs and is larger and darker in color, tobiko is much smaller.

Flying fish inhabit temperate and tropical oceans, named for their unique ability to glide above the water's surface. Their small, unfertilized eggs, usually under 1 mm in diameter, are collected and cured in salt for preservation. These eggs come in vibrant shades ranging from golden orange to deep red-orange, and are a staple in Japanese cuisine, often earning the nickname 'Japanese caviar.'

What Does Tobiko Taste Like?

Thanks to the salting process, tobiko has a salty taste with a hint of sweetness. It may also offer a light citrusy note. Despite its tiny size, tobiko retains a satisfying pop, giving a slight crunch when paired with a bite of sushi.

The subtle briny flavor of tobiko not only enhances the taste but also provides a nutritional boost, packed with omega-3 fatty acids—an essential fat that our bodies can't produce on their own.

Tobiko vs. Caviar

The key differences between these two types of fish roe lie in their species, size, color, and price.

Caviar comes from sturgeon, while tobiko is harvested from flying fish. Caviar tends to be larger and darker, whereas tobiko is smaller and more vibrant, regardless of its actual hue. Additionally, caviar's higher cost is driven by the overfishing of sturgeon.

Caviar's flavor varies depending on the type, but it generally has a briny, delicate taste. It’s often showcased as a key ingredient or elegant garnish, considered a luxury in its own right.

Tobiko, on the other hand, is more of a supporting element. Its smaller size and smoother texture make it less of a focal point, but don't be fooled—while it may seem less salty than caviar, its flavor is actually more potent. Despite its size, it packs a flavorful punch.

Different Types of Tobiko

Tobiko comes in a variety of colors, each the result of the egg’s ability to absorb both color and flavor from other ingredients. Some producers also use food coloring to achieve the perfect shade for their roe.

Golden

This type of tobiko is in its purest form, with a natural orange tint that becomes more noticeable when viewed in larger quantities. It’s simply cured with salt and contains no artificial colors or added flavors.

Red-Orange

This type of tobiko is typically unflavored, aside from the salt it’s cured with, but it is often dyed a vibrant red-orange for visual appeal.

Red

To achieve a red color, tobiko is commonly infused with beets or chiles. Beets lend a gentler, earthier, and subtly sweet flavor, while chiles bring a mild heat to the mix.

Green

Wasabi is added to this tobiko to provide a bold, spicy kick. It’s often paired with food coloring for a striking green hue, and additional ingredients like sugar, mirin, soy sauce, sake vinegar, and dashi help enhance its flavor.

Yellow

Yellow tobiko typically carries a citrusy flavor, most commonly from yuzu, and may also be enhanced with a touch of yellow food coloring.

Black

Black tobiko has a distinct nutty taste and a more pronounced umami profile. Squid ink is often used to create its deep black color, though a blend of blue, red, and yellow dyes may be added for an intensified effect.

How Is Tobiko Used?

The salty burst and tiny size of tobiko make it an ideal topping for sushi or sashimi. Its vibrant colors add an extra touch of visual appeal. Tobiko is also commonly found mixed into spicy mayo or other sauces, where it retains its shape. It can also serve as a garnish for other seafood dishes or even be tossed into salads.

Occasionally, tobiko is served as an appetizer, piled on crackers or placed alone on spoons, or used as a substitute for caviar on a blini.

Where to Buy Tobiko

While tobiko isn't something you'll buy every week, Whole Foods is a good place to find it. You can also check out Japanese or other Asian grocery stores, which will likely carry it.