Today, our citizens can safely be called sophisticated in cooking. What we have not been able to try in recent decades! And one of the largest and most successful discoveries is Japanese cuisine. Probably, there was no such person who at least once did not try one of these "exotic" dishes. Sushi and rolls are especially loved and popular today. Mandatory additional ingredients are soy sauce, pickled ginger and spicy wasabi mustard. But there is another ingredient that is often used to make rolls - tobiko. What it is? Read about it in the article.
Where do tobiko caviar come from?
In Russia, the most popular types of caviar are black and red (salmon). And, of course, squash. But among the Japanese, tobiko caviar is such a common product. They get it from outlandish flying fish, which, thanks to its structure, is able to make small flights over the waves. It is found in the waters of the Indian Ocean, as well as in the western Pacific. The meat of this fish is very tender and tasty, and therefore it has commercial value, and 50% of the total catch falls on the Japanese. They appreciate this product, often use it in cooking, and not only for making sushi, but also for various salads, and eat just like that. Moreover , fish meat and its caviar, tobiko, are also used.
What kind of caviar is it and how is it eaten
Tobiko looks very similar to the usual salmon caviar, but it is smaller and lighter, namely orange. Before using, it is soaked in a special brine, which gives it a special smoked-salty taste. However, it still remains drier and granular than red. It is interesting that in the rolls that are served to us in restaurants, you can meet black and even green tobiko caviar. What is this, some kind of deception? Not at all. And she gets the color thanks to natural dyes. So, cuttlefish ink makes it black, and wasabi - green. Well, in order to enhance the natural brightness of caviar, ginger is used.
What is useful flying fish roe
Like all seafood, this caviar contains many useful substances. So, it contains valuable fats, easily digestible protein (up to 30%), mineral salts (in particular, potassium and phosphorus). It can be said about tobiko that it is a storehouse of vitamins and minerals. It is rich in iodine, iron, zinc, calcium, contains vitamins A, groups B, C, D. Caviar is useful for those who play sports and daily subject their body to heavy physical exertion. It is recommended for anemia and pregnancy.
What can be cooked with tobiko
If you are a fan of Japanese cuisine, then use caviar in almost any dish: from rolls to rice and salads. She is good as a decoration of food. Here's an interesting combination: crab meat, eel, tobiko, egg whites and vegetables. It will turn out a wonderful salad, to which caviar will give a special "zest". You can also make the popular spicy sauce. Tobiko is an indispensable component in it. What is it and how it is being prepared, we will now tell. This sauce has a characteristic orange color and is widely used in the preparation of Japanese dishes, which add spice and piquancy. It is added to salads, baked rolls decorate it. Homemade sauce is easy to make on your own. You just need to mix the following ingredients:
- a tablespoon of mayonnaise;
- a spoonful of soy sauce;
- chili pepper to taste;
- a tablespoon of tobiko;
- clove of garlic.
100 percent tasty
You will see that any rice or seafood dish will become tastier if you add this sauce to it. A special role - a salty taste and a pleasant orange color - tobiko caviar plays in it. Its price is not much different from salmon (about 200-250 rubles per 100 grams), and therefore everyone can afford it at least occasionally.