What is the difference between masago and tobiko? Japanese Cuisine & Portfolio Theme

All sushi lovers are probably familiar with tobiko - soft, tiny eggs of bright color that crunch pleasantly on the teeth. This caviar, extracted from it, is often served as an independent dish, as well as in the form of sashimi or as an ingredient in rolls. However, the product often called "tobiko" on the menu of inexpensive sushi bars or chain supermarkets is most likely chaplain or masago caviar. As a rule, people who have nothing to do with making sushi and who are not fans of Japanese cuisine cannot distinguish one caviar from another, or tobiko from masago.

Masago - what is it?

In simple terms, this is the caviar of one of the varieties of capelin - capelin fish. This fish lives in large numbers off the coast of Iceland, however, it is also found off other coasts, in Arctic and Atlantic waters.

Chaplain caviar is salted and processed in the same way as traditional tobiko, but costs less. If you live in a big city, you can purchase it in large stores, seafood departments, along with other

Masago caviar is very nutritious and is high in vitamins, protein and high in omega-3 and omega-6 (fatty acids). Despite the fact that it contains a large amount of cholesterol, a small portion of this product will only benefit the body.

Tobiko and masago - what are they and how to distinguish them from each other

So, now we know that the caviar of small ocean fish is hidden under exotic names. After receiving the answer to the question: “Masago - what is it?”, according to the law of logic, the task arises: “How to distinguish masago from tobiko?” Actually, it's not that difficult.

Caviar in its natural form differs from the well-known bright orange product; it is almost colorless, has a mild sweetish taste and, characteristically, crunches on the teeth when eaten. In turn, masago (chaplain caviar) has a light beige hue and very small, non-crispy eggs. Due to their dull colors, both varieties are almost always sold in different colors, most often red or black. As a rule, natural ingredients are used as dyes - cuttlefish ink (to achieve a black color), ginger juice (for a brighter orange hue), and so on. Separately, it is worth mentioning the product known in Japanese stores and restaurants as wasabiko - this is the same caviar, but colored green with wasabi powder. Both tobiko and masago are subjected to this treatment. What specific type of caviar was stained with wasabi can be understood both by its appearance (the size of the eggs) and by the presence or absence of a characteristic crunch while eating. It goes without saying that caviar with wasabi will have a very piquant taste.

Masago and tobiko dishes

Both types of caviar are used to prepare gunkan sushi as an independent filling, as well as to decorate rolls. Due to its finer texture, masago is also used in many Asian dishes - omelettes, salads, sauces, etc., while the use of tobiko is somewhat limited. Often these products are combined in various dishes, as their structure and taste complement each other perfectly.

One of the most famous recipes is the spicy masago sauce, which is prepared differently in different restaurants. To prepare it at home, the following products are used: 1/4 teaspoon of Japanese mayonnaise (“Kyupi”), 1 teaspoon of caviar, 1/2 teaspoon of kimchi or sriracha sauce.

Summarizing the above information, which serves as an answer to the question: “Masago - what is it?”, It would be useful to specify - it is traditionally used in Japanese cuisine.

Masago caviar is usually bright orange. Caviar is colored with natural dyes, but it is better to make sure of this and not buy caviar with the synthetic dye E-110. Masago is often used as a garnish on the top of Gunkan-maki, California rolls, and other popular types of sushi. Masago eggs are smaller and more delicate in taste than tobiko eggs. Three countries can be called the main suppliers of this product: Iceland, Canada and Russia.

It's funny to see how on all the websites that sell sushi ingredients, Masago caviar is presented as a product of exclusively Icelandic origin, obtained from capelin or caplin. I’ll try to shed light on the terrible secret of the origin of masago caviar and put everything into perspective.

Chaplain fish (Mallotus villosus) is the English name. Masago caviar can definitely be called capelin caviar. But then it won’t sound as intriguing as “caviar of the marvelous overseas fish capella”...

Everywhere they write that chaplain caviar is very popular in Japan, despite the fact that this caviar is from Iceland. How is it? In Japan, masago caviar is obtained from a fish called Shishamo (柳葉魚). If translated literally, it could mean “fish is a willow leaf.” It received this name due to its similarity with the leaf of the above-mentioned tree. This fish belongs to the genus Spirinchus, species (Spirinchus lanceolatus). It is distributed exclusively along the eastern coast of Hokkaido and breeds in the rivers of this island. The “Icelandic origin” of the fish, in my opinion, is primarily due to the fact that Iceland is one of the main importers of capelin. I hope that what is caught not only off the coast of Iceland does not need to be proven to anyone. It is distributed almost circumpolarly in the Arctic, as well as in the northern regions of the Atlantic and Pacific oceans.

Spirinchi are notable for the fact that they can live in fresh water. Adult fish reach a length of 12-15 cm. In appearance they are very similar to capelin - a black back and a light silver belly. In Japan, a very popular dish is fried whole fish, with head and caviar. This dish is called ko-mochi-shishamo (シシャモ).

For those who have never visited a sushi bar, it will be useful to know what Masago caviar is. Its nutritional value may be a revelation to many. What it is made from, what else it is compared to and how it is used in food - all this is worth getting to know in more detail.

Capelin caviar - Masago

Multi-colored grains of capelin caviar in Japanese rolls are called Masago. A dish is rolled in them or used as a decorating topping.

If in Japan such caviar is considered a delicacy and is often served as a separate dish, then in Russian cuisine it is presented in a smoked version as an addition to mashed potatoes or a sandwich.

Another common name for capelin is fish chaplain(this is how its name is literally translated in English). It mainly lives off the coast of Iceland, in the Pacific Ocean and Atlantic waters.

In the waters of Japan, this small fish is distinguished by a special external feature - its body is slightly elongated and flattened. Exactly Masago is made from the caviar of this type of capelin- by marinating and soaking in special sauces.

Nutritional value and price of Masago

The benefits of seafood for human health have long been proven. Various fish delicacies deliver the body important substances and vitamins necessary to maintain healthy functioning.

Masago - like any fish caviar - is a source of essential and rare microelements. Its distinctive property is the specificity of protein compounds. This special selection of protein structures is more advantageous and quickly absorbed by the human body (95% of 100% of incoming proteins).

This composition helps maintain human activity throughout the day and improve the condition of the body as a whole.

Fish oil from capelin and its caviar is rich in saturated fatty acids:

Omega-3;
Omega-6.

There is a large list of microelements with which this caviar is rich:

Phosphorus;
Zinc;
Magnesium;
Calcium;
Potassium;
Copper.

This entire list of important substances and vitamins provides invaluable benefits to the body, they are:

Have a beneficial effect on metabolic processes and hematopoiesis;
They have preventive benefits on the activity of the thyroid gland and heart function;
Promotes active brain function;
Prevents premature aging;
Improve memory;
Participate in regulating the activity of hormonal systems.

The only contraindication for the use of this product is a predisposition to allergic reactions.

The cost of Masago caviar is significantly lower than that of salmon caviar and ranges from 350 to 550 rubles per package weighing 500 grams.

What explains the variety of colors?

On supermarket shelves and in sushi restaurants, Masago is presented in different color shades. Many claim that this is a marketing ploy carried out by adding artificial colors that are harmful to health.

Yes, the caviar itself, in its natural pristine state, has a light beige tint, almost transparent. The dull appearance of the delicacy is removed using food coloring technologies. But not artificial, but natural or synthetic dyes with a natural base.

In addition to the widespread colors - orange and black - the caviar in green and red shades makes sushi and rolls more appetizing.

Red Masago. It is made by adding natural dye (in very rare cases, synthetic) - juice: beetroot, currant or pomegranate;
Orange Masago. The most commonly consumed caviar. A light orange tint makes the dish appetizing. This color is achieved by lightly coloring with a natural-based synthetic food coloring, and sometimes with ginger juice;
Green Masago. High-quality and responsible manufacturers use the extracts and juices of Japanese horseradish - wassabi, which has a light green natural color, as the basis for the coloring element. This root also adds a special pungent flavor to the eggs;
Black Masago. The dye for it is made from the ink of cuttlefish mollusks. By the way, the same ink is added in the production of some types of Japanese noodles.

Masago and Tobiko caviar: the difference

Despite the difference in taste, many compare Masago caviar to Tobiko. For a more knowledgeable person, their difference is due to the difference in manufacturing.

In fact, Tobiko is also caviar. Just not capelin, but flying fish. Outwardly, these delicacies are quite similar if you look at them in their original form, without coloring.

Tobiko's eggs are almost colorless, while Masago's grains have a more peachy tint.

The differences between these products are much more noticeable in terms of taste:

Capelin caviar is soft in taste, and the eggs are smaller in size;
Flying fish caviar is crunchy and has a sweetish note.

Tobiko is predominantly found in orange. But just like Masago, flying fish caviar is colored in green, red and black.

Due to its pronounced specificity of taste, Tobiko is used only in Japanese cuisine. The secret of its preparation was invented 500 years ago and to this day is passed down only from generation to generation while maintaining the secret of the technology.

Tobiko is marinated in a special sauce, according to ancient, undisclosed recipes.

How are Masago and Tobiko used in dishes?

Being a purely Japanese unique invention, these products are primarily used in the national cuisine of the land of the rising sun. And not only when making sushi and rolls. The resourceful Japanese add it to sauces and most local dishes.

And the most important delicacy option for consumption is serving such caviar in a single-component state - without side dishes and other products, as an independent tasty dish.

Many Asian kitchen masters, knowing about the invaluable contribution of such caviar to human health, use Masago in their dishes - add it to salads, sauces, and omelettes.

In Russia, it is more common to consume capelin caviar in canned form as a smoked, gourmet addition to a side dish.

The wide availability of Japanese cuisine recipes allows the average person to try homemade sushi prepared from the appropriate ingredients, which are available in any supermarket. Of course, this will not make the product taste identical to real rolls or sushi, but added caviar - Masago or Tobiko - will definitely add a specific Japanese delicacy to the resulting dish.

Video about colored capelin caviar

In this video, sushi master Mark Olkhov will show how Masago is used to prepare uramaki rolls (with rice facing out):

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This ingredient is good for both sushi decoration and fillings. A person not initiated into Japanese cuisine believes that what is masago- the rarest exotic. In fact, the sonorous name hides the caviar of the Shishamo fish (柳葉魚), a biological relative of the northern capelin.

What kind of “beast” is this?

“Fish is a willow leaf” - this is how the Japanese name Shishamo (Sishyamo, Japanese capelin) is translated. Belongs to the genus Spirinchus. The length of an adult fish is no more than 15 cm. Outwardly, it is similar to an inhabitant of the cold seas - the same black back, silver belly and elongated body. The female's fertility is 1.5-56 thousand eggs, light yellow in color, about 1 mm in diameter.

Real masago is made from Shishamo, but regular capelin caviar also goes well in rolls and sushi. Where did it come from? Capellan fish? This is a corruption of the English name for capelin capelin. It sounds nice and customers like it.

Unlike capelin, which is widespread throughout the North Atlantic, Arctic and Far Eastern seas, Shishamo is found off the eastern coast of Hokkaido and thrives in freshwater.

There is a sea of health in every egg

Each grain of egg, 1 mm in size, gives life to an entire organism. Imagine the nutritional wealth and biological power hidden in chaplain's caviar.

It is a natural source of complete protein with essential amino acids. Moreover, it is absorbed by 95-98% - almost completely.
Caviar fish oil supplies omega-3 and omega-6 unsaturated fatty acids. They participate in all metabolic processes, delay gerontological aging, and activate brain function.
All microelements necessary for the body are in natural proportions and easily digestible form. Here you have molybdenum for the musculoskeletal system, bromine for a favorable psycho-emotional state, manganese for the nervous system, brain, the best protector against aggressive factors, selenium and, of course, the regulator of hormonal status, iodine.

Heat treatment in Japanese cuisine is gentle or completely absent. So what is this benefits of a chaplain in rolls with masago is in unchanged form.

Culinary use

Masago caviar is used in the design of gunkans. The ingredient is simply irreplaceable for external deboning of sushi:

“ura-makov” (with rice on the outside). This is California in many interpretations, Mikado with shrimp and cream cheese, Toyama stuffed with snow crab and salmon;
baked rolls. Thanks to red caviar masagi Cheese rolls with shrimp, chicken and cucumber, eel and unagi and yaki sauce are not just tasty, but also elegant.

In hot rolls, chaplain is the flavor accent of the fillings and delicate texture. To be sure, try the deep-fried Caribbean roll with its complex filling of eel, cream cheese, cucumber, avocado and masago.

Another well-known use of the ingredient is spicy sauce on masago. Each sushi restaurant has its own secret of preparation, sacredly guarded from competitors. You can make a similar sauce at home.

Take ½ tsp. Kyupi mayonnaise, 2 tsp. Japanese caviar, 1 tsp. hot kimchi sauce. First, mix the sauce and mayonnaise, add the eggs and mix again.

Rainbow of colors

The humble appearance of the chaplain's caviar brought an unexpected culinary "bonus". Masago can be tinted and given different tones. The ingredient is supplied to restaurants and specialty stores in four solutions:

caviar masago red;
Bright orange;
mint green;
black.

Let's not be naive, bright, rich shades are the merit of synthetic food dyes. But you can also get color with natural additives: black comes from cuttlefish ink, green from wasabi plants, red from beetroot or pomegranate juice.

Which is better: tobiko or masago

Caviar flying fish tobiko famous no less masago. Difference here's a small one:

in their natural state, both marine representatives are inconspicuous: tobiko is almost colorless, and chaplain caviar is pale yellow.
The chaplain's eggs are smaller and more tender, but they do not crunch and are almost not felt in the mouth, but you will definitely feel the structure of the tobiko;
The sweetish taste of flying fish eggs is more pronounced.

The delicate consistency of chaplain combines well with the flavor of tobiko, so they can be used together.

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The batter itself is prepared in an unusual way: eggs, cold water and flour are not stirred, but only combined and lightly mixed until the consistency of liquid sour cream. The mass should be saturated with air bubbles. The product is dipped into it and dropped into hot oil. According to Japanese chefs, the ideal dish is one where the batter has a slight crunch and the product itself is practically not heated. At the same time, the temperature of the oil is not so high as to saturate the batter, and therefore properly prepared tempura is absolutely not greasy.

At first glance, everything seems to be very simple - you need to cook deliciously. But this word hides a huge number of processes, each of which is more complex than the other. Thanks to the proper organization of work and the experience of our chef, we were able to create one of the best production facilities using modern technologies. Let's go back to the word "delicious". But! Quality products are not enough to get delicious sushi and rolls. First, we cook the rice in a special way, then add a proprietary dressing developed by the chef. It provides that unique taste of our rice, because it is the main ingredient in making sushi. Thus, it is the combination of high-quality raw materials, unique rice technology, professional preparation and the right soy sauce that gives that unique taste that sets our products apart from others. Equipment and inventory are constantly disinfected with a special product, and chefs prepare sushi and rolls wearing disposable gloves.

The bright little balls on California rolls are Tobiko caviar. It has a very rich smoky taste due to the fact that it is soaked in brine. The secret of preparing flying fish caviar is kept secret by several companies that produce it. The bright color is achieved using natural dyes, although Tobiko itself is red in color, green is obtained by mixing wasabi, black by squid ink, and orange by ginger.

Herring caviar is very nutritious; it is covered with a thin layer of roe, which resembles a film. It is served on the table without damaging the meat, this creates the impression that the product was served in a decorative bag. This product is indispensable in preparing Kazunoko nigiri sushi. Due to the fact that it is covered with film, the small “balls” do not crumble and lie in an even layer. This herring mass can be served as a separate dish or as part of another. Before eating, it is soaked in a marinade of dashi broth and soy sauce, after which it acquires a smoky and salty flavor.

Sea urchin is highly prized in Asian countries. This product is considered a source of longevity. Nutritional “balls” of sea urchin contain many vitamins and nutrients. They are used to make batter for fish, or they are used in making sushi. On one of the national holidays, a ritual takes place during which all those gathered must open sea urchins, drink the liquid from them and eat a piece of caviar. The eggs themselves are attached to the hedgehog's shell. This delicacy is not cheap, right?? it is quite rare, and from one hedgehog you can get only two teaspoons of the delicacy. This product can only be obtained from the shell of a female hedgehog. It is easy to distinguish a female from a male by color; males are black, and females are multi-colored.

Capelin is called capelin in China. Masago came to China from Iceland. It is often added to sushi as a filling, or it is used to cover the outside of the roll. Due to its bright color, Masago is often used as a garnish in hot dishes. This caviar tastes soft, unlike Tobiko. Masago, like Tobiko, comes in four colors: black, orange, red and green.

Cuisine for real gourmets - Asparagus rolls are distinguished by their richness of taste and delicate aroma. Unique composition, original external design - all this is for those who prefer elite cuisine. Avocado and cheese sauce, masago caviar - all this provides a spicy, but very subtle taste with notes of freshness.

The classic Japanese table is characterized by compact portions and a large number of dishes so that you can try a little of everything. Choose what you like, order rolls delivered to your home around the clock and try different types of sushi.

Since tobiko is a special delicacy, and also not cheap, it is very easy to find low-quality fakes. Often they try to pass off the most common capelin caviar as flying fish caviar. Sometimes even home delivery of rolls is caught. That is why when ordering Japanese dishes you need to be vigilant and try to find out more information about the seller. Real flying fish caviar is never too cheap; a low price may turn out to be the most common deception aimed at gaining money.

In addition to the fact that tobiko is an amazingly tasty seafood delicacy, this caviar is also very healthy. It contains about thirty percent of valuable proteins that are easily absorbed by the body. The “composition” contains mineral salts, animal fats, potassium, phosphorus and some other trace elements: a small amount of iodine and silicon. Tobiko is also saturated with all types of vitamin B, as well as vitamins A, D and C. Caviar is recommended to be used as a general tonic for exhaustion and anemia, during serious physical exertion and even during pregnancy.

Connoisseurs of oriental cuisine note that ancient masters created amazing recipes that included caviar of different colors. Its taste has enchanted since ancient times and enchants every time, bringing new joyful sensations and positive emotions. The technology for preparing this caviar was developed half a century ago, and until today the secret has been passed down from generation to generation. Many people wonder about the benefits of tobiko caviar and masag??. This product contains a huge amount of minerals, amino acids, and a lot of vitamins.

One of the most beloved delicacies all over the world is flying fish caviar, which is also called tobiko. In general, in Eastern cooking this is one of the most traditional ingredients of any dish. This caviar goes well with raw fish and is used widely in a variety of recipes.

Masago caviar is used as a decoration for rolls and sushi. Masago eggs are smaller in appearance and more delicate in taste than those of tobiko. Major suppliers of capelin caviar on the world market include: Iceland, Canada and Russia.

Masago caviar is a real decoration for any gourmet dish. Its bright orange color can uplift your mood and improve your appetite. While flying fish caviar comes in bright red, green and black colors. Chefs often use these glossy translucent grains for creativity, turning an ordinary dish into a work of art.

Tobiko Delicacies in Japanese cuisine are valued like no other. Thanks to them, the traditions of oriental cooking often resemble jewelry in appearance and bliss in taste. One of the most favorite delicacies is tobiko flying fish caviar. This is one of the traditional ingredients of the most favorite dish - sushi. It is widely used in a variety of recipes.

You can successfully order this ingredient online. At the same time, colored caviar and tobiko, the price of which will be significantly lower, will be of excellent quality and delivered in the shortest possible time. It is necessary to mention the benefits of masago. The product contains a large amount of minerals, acids, and vitamins. It is not only very tasty, but also nutritious.

Its rich orange color lifts your mood and improves your appetite. Rich glossy grains can create a real miracle - turn an ordinary dish into a real work of art. Ancient masters created amazing recipes that included tobiko caviar. Their taste captivates once and for all, bringing new sensations and positive emotions to connoisseurs of oriental cuisine.

Fresh tobiko caviar, the price of which is quite reasonable, often becomes a decoration for a variety of rolls. When combined with rice, its salty, aromatic taste is especially pleasant. It emphasizes the overall bouquet of the dish and gives it a special charm.

It is not always profitable to purchase ready-made imported sauces. If we are talking about a large restaurant holding, it turns out to be more cost-effective to prepare them yourself. For affordable sushi bars and restaurants, a good way out would be to use semi-finished products.

Then carefully spread the flying fish roe over the entire surface of the rice with a spoon. For some, it is more convenient to apply caviar to a ready-made roll, and in order to save money (only if your roll is square), you can apply caviar only on top of the roll or on top and sides, whichever is more convenient for you. Personally, it’s more convenient for me to apply caviar to the entire roll at once, this way you get more of it and, accordingly, the roll turns out tastier!!!

Tobiko or flying fish roe is mainly used in sushi or rolls. Flying fish caviar (Tobiko caviar) is often added to Japanese salads, as well as first and main courses as a spectacular decoration.