Caviar, Anyone?
So, it turns out Tobico (Tobikko, Tobiko) is the Japanese word for the fish roe used to create certain types of sushi. The flavor of these “chewy” black eggs is delicate and refreshing with light grains evocative of a fresh ocean breeze. Light. Tiny. Glossy. If only you’d paid attention in sushi-making classes you could figure out how to sculpt them into an edible masterpiece. Or you could just serve them on crackers with a bit of paté. You rebel.

































