What is Green Tobiko?
Green tobiko, also called spicy tobiko or wasabi tobiko is commonly used in sushi rolls, usually as a decorative and flavorful topping. Green tobiko is made from flying fish roe eggs. These tiny eggs are dyed green and have a spicy flavor from wasabi. The eggs have a crunchy texture that pops and adds a hint of salty and spicy to any savory dish.
What does Green Tobiko Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
...Tobiko, or flying fish roe are eggs that come from the flying fish. They are popular due to their tiny size, which is less than 1mm. They have a texture that is crunchy and firm and flavor that is salty and almost smoky. The natural color is orange and additional colors can be achieved by dying the fish eggs with black squid ink, or other methods for the green variety. Tobiko is used across Japan and can be found as a garnish on sushi rolls.
...Wasabi, also called Japanese horseradish is a plant in the same family as broccoli and cabbage. The root of the wasabi is used as a flavoring that is most commonly associated with the green condiment served alongside sushi. The wasabi root is grated or ground. The root is a light bright green and so is the paste or powder. The flavor is hot and and is felt more in the sinuses than on the tongue. Wasabi has a cool heat that is less fiery than a chili pepper, but still intensely spicy. Much of the wasabi in the US is actually horseradish, due to limited supplies of the root.