Tobiko: what kind of caviar is it, and how is it eaten?
Today our citizens can safely be calledexperienced in the matter of cooking. What have not we managed to try in recent decades! And one of the most ambitious and successful discoveries is Japanese cuisine. Probably, there was no such person who at least once did not try something from these "exotic" dishes. Especially loved and popular today are sushi and rolls. Mandatory additional components to them are soy sauce, pickled ginger and hot mustabi mustard. But there is one more ingredient that is often used for making rolls - tobiko. What it is? Read about this in the article.
Where do they get the tobiko caviar?
In Russia, the most popular types of caviar areblack and red (salmon). And, of course, the cabbage. But the Japanese have such a widespread product is tobiko caviar. They extract it from the outlandish flying fish, which thanks to its structure is capable of making small flights over the waves. It is found in the waters of the Indian Ocean, as well as in the western waters of the Pacific. The meat of this fish is very tender and tasty, and therefore it is of commercial importance, and 50% of the total catch comes from the Japanese. They appreciate this product, they often use it in cooking, not only for making sushi, but also for various salads, and they eat just like that. And in the course goes the meat of fish, and its caviar - tobiko.
What is this caviar, and how is it eaten?
In appearance, tobiko is very similar to the usualsalmon caviar, but it is smaller and light, namely orange. Before eating, it is soaked in a special brine, which gives it a special smoked-salty flavor. However, it still remains drier and grainy than the red one. Interestingly, in rolls, which we serve in restaurants, can meet and black, and even the green caviar tobiko. What is this, a fraud of some kind? Not at all. And the color it gets thanks to natural dyes. So, ink cuttlefish makes it black, and wasabi - green. Well, to enhance the natural brightness of the eggs, ginger is used.
What is useful for flying fish roe
Like all seafood, this caviar contains a lot ofuseful substances. So, in its composition there are valuable fats, easily digestible protein (up to 30%), mineral salts (in particular, potassium and phosphorus). You can say about tobiko that it is a storehouse of vitamins and trace elements. It is rich in iodine, iron, zinc, calcium, contains vitamins A, groups B, C, D. It is useful for those who play sports and daily exposes their body to heavy physical stress. It is recommended for both anemia and pregnancy.
What can I cook with tobiko
If you are a fan of Japanese cuisine, then useCaviar in almost any dish: from rolls to rice and salads. It is also good as a food decoration. Here is an interesting combination: crab meat, eel, tobiko, egg whites and vegetables. It turns out a wonderful salad, to which caviar will give a special "zest". And you can make a popular spicy sauce. Tobiko in it is an obligatory component. What this is, and how to prepare, we will now tell. This sauce has a characteristic orange color and is widely used in the preparation of Japanese dishes, which gives spice and piquancy. It is added to salads, decorated with baked rolls. The home version of the sauce is easy to make by yourself. Just mix the following ingredients:
- a tablespoon of mayonnaise;
- a spoonful of soy sauce;
- chili pepper to taste;
- a tablespoon of tobiko;
- clove of garlic.
Tasty at 100 percent
You'll see, any dish from rice orSeafood will become more delicious if you add this sauce to it. A special role - brackish taste and pleasant orange color - it is played with tobiko caviar. The price of it is not much different from the salmon (about 200-250 rubles per 100 grams), and therefore allow herself at least occasionally can each.
