1. TobikoTobiko (とびこ, in Japanese) is the Japanese word for the flying fish roe. It is is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 mm - 0.8 mm. For comparison, tobiko is larger than masago,, but smaller than ikura,. Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.
Read “Tobiko” on English Wikipedia
Read “とびこ” on Japanese Wikipedia
Read “Tobiko” on DBpedia
Read “Tobiko” on English Wikipedia
Read “とびこ” on Japanese Wikipedia
Read “Tobiko” on DBpedia
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