Fish roe, or fish eggs, are considered a delicacy in many cultures. Japanese cuisine, in particular, features several kinds of roe, each offering a unique flavor and texture. Two popular types are tobiko and masago.
So what’s the difference between tobiko vs masago? This article dives deep into these two ingredients to explore their characteristics, where they come from, their nutritional value, and how they’re used in cooking.
Although similar, tobiko and masago have key differences. They differ in source, size, texture, flavor, and even price.