Have you ever tried the tobiko at our Japanese restaurant in Lynnwood? If you’re an avid fan of sushi, you’ve probably partaken of this delicious sushi standard in some form or another. These are the eggs of the tropical flying fish, representing one of the most highly prized roe used for sushi. You can try tobiko for yourself at Wild Wasabi in the form of our tobiko, our black tobiko, our red tobiko, our wasabi tobiko, and more.
So, how does tobiko come in so many forms? Tobiko is naturally a strong orange color, but many sushi chefs like to infuse the eggs with other ingredients to colorize it and add a bit of artistry to their work. Black tobiko often comes from squid ink, red tobiko comes from beet juice, wasabi turns it green, and more. So don’t worry if your tobiko doesn’t look the way you’re accustomed to; it’s not spoilage, it’s just artistry!