tobiko vs masago
Not only enthusiasts, but even culinarians can be found confused over what is Masago, or what is tobiko, or what is Ikura. The world of roe is full of rich variety and this is far more punctuated in Japanese cuisine. While most people would confuse every variety of roe or fish eggs with Caviar, the differences are quite marked and opinion fairly misinformed. We describe and detail the various Japanese roe like Ikura, Masago, tobiko, and make a comparison with Caviar so it is easier for readers to understand the differences and delve into a whole new culinary experience.