The eggs are small, ranging from 0.5 to 0.8 mm. For comparison,
tobiko is larger than
masago (
capelin roe), but smaller than
ikura (
salmon roe). Natural
tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.
Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as
squid ink to make it black,
yuzu to make it pale orange (almost yellow), or even
wasabi to make it green and spicy. A serving of
tobiko can contain several pieces, each having a different color. When prepared as
sashimi, it may be presented on
avocado halves or wedges.
Tobiko is used in the creation of many other
Japanese dishes. Often, it is used as an ingredient in
California rolls. Frequently,
masago (capelin or
smelt roe) is substituted for
tobiko, due to its similar appearance and flavor. Tobiko is also sometimes "adulterated" with dyed herring eggs. ==Nutrition==