Tobiko is the Japanese word for flying fish roe. Yes, that’s one simple word instead of a three word phrase. Efficiency and great sushi go hand-in-hand. 

Tobiko is most commonly used in a wide range of Japanese dishes. It is presented in various sushi dishes, often sprinkled on the outside rice portion of rolls. It can also be eaten as a piece of nigiri or as sashimi, when it is usually served on top of avocado or cucumber wedges. 

The eggs are larger in size than smelt roe, but visibly smaller than ikura (salmon roe). Chefs often combine other natural ingredients, such as squid ink or yuzu to change the color of the roe. Watch out for green, wasabi-infused tobiko: it can really clean out your sinuses!

Use today’s word of the day: Roe Roe Roe Your Lunch