Sushi gets a magical upgrade when chefs add fish eggs. These tiny pearls bring both stunning colors and distinct flavors that take regular sushi rolls to another level.
Japanese cuisine features three main types of fish roe: Tobiko, Masago, and Ikura. Tobiko eggs come from Japanese flying fish. These small red-orange spheres measure between 0.5 to 0.8 millimeters and pack a mildly smoky, salty punch. Masago stands out as the smallest and most budget-friendly choice. It shows off a yellow-orange… Read More