While Tobiko and Masago roe are both a common ingredient to make certain sushies. Their many similarities that can make it hard to differentiate for sushi diners.
Since many roes are dyed before it is served, it makes it near impossible to tell which is which just by appearance alone. However, if you’re an experienced diner you will be able to perceptively notice small differences.
rce, natural tobiko roe should have a red-orange color. A very vibrant bright red-hue that makes it really stand out visually.
Although, tobiko roe’s appearance may change from its natural hue when dyed. With the use of squid ink it can appear black. Or with the use of yuzu(a citrus fruit) to make it look pale orange in color. Not only that, it is also possible to dye them with wasabi to make the tobiko taste spicy with a green appearance.
Masago roe also looks really similar to tobiko in its appearance. Except its color is more dull, with a light orange color. But it can be dyed to make the masago roe appear like tobiko.
Besides small noticeable differences between tobiko and masago roe in color, this source points out that the masago is smaller in its size.
The tobiko eggs are quite large. Usually their sizes can range from 0.5 to 0.8mm.
Tobiko vs. Masago Roe in Taste/Texture
In Japan both the tobiko and masago are called ‘flying fish roe’. If you’re not an experienced buyer you may get a huge difference in taste and texture.
Tobiko and Masago both taste really similar. With a mix between salty and sweet. At times they may have a mild smoky flavor to them.
The tobiko roe tastes more sweet than the masago roe in comparison. With the masago roe you can taste more subtle saltiness to them. I wouldn’t say the masago is really bitter though it is definitely quite salty in comparison to tobiko.
The biggest noticeable difference when you try the two roe is that you’ll find the tobiko roe to be more crunchy in its texture.
Tobiko vs. Masago Roe in Nutritional Benefits
At this moment there’s not much that can be known about the differences in health benefits between tobiko roe.
However, they both are very nutritional, providing a large amount of proteins per serving. From this source, a single ounce of masago roe delivers about the same amount of protein as a large egg.
They can also provide very high amounts of Vitamin B12 for over 50% of daily value. As well as being a source of Selenium which can slow age-related decline as well as reduce chances of heart disease.
They are also low in calories and low in mercury. Additionally these roes contain a rich amount of omega-3.
Though there are also cons which you should be aware of when eating masago roe. One of the biggest issues here comes from manufacturers applying artificial colors to the masago roe to make it more like tobiko.
Not only that, to give masago roe additional sweetness to match with tobiko some manufactures also will add high fructose corn syrup. Which can increase your inflammation and risk for obesity.
Different Culinary Uses for Tobiko and Masago
While the tobiko and masago roe may impart different taste and texture to the eater. They are both very healthy if used in their natural form.
Although they are mostly used by adding it to the sushi rice or as a topping. The roes can be used for many other culinary purposes.
You can also try it by adding it to your salad to give it some greater taste. It will also give it a great visual appeal to the dish.
An interesting combo to try is adding to an avocado salad. Which will combine the creaminess of the avocado with a little bit of crunchiness.
There are also other ways like using it to garnish your eggs. Or spice it up over your seasoned rice.
Simply the Masago/Tobiko roes can be used pretty much anywhere you would want to apply a bit of salt.
Conclusion
There are differences between Tobiko vs. Masago roe, though naturally they both contain great health benefits. Along with a wide variety of places it can be used to increase the appeal and taste of the food.
For those who never tried these appetizing sushi garnishes, you would be in for a surprise when you finally experience the crunchiness and interesting texture of these roes.
