The small, firm and crunchy beads of masago roe originally have an amber colour.
To obtain the black colour, natural squid ink is used. These chewy grains have delicate salty flavour and are ideal to be added to either traditional Japanese delicacies or to any other dish to give a fresh sea flavour and crunchy texture.
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Masago is the name for Capelin Fish Roe. Despite their 1mm diameter, en mass the capelin fish roe have a crisp texture and salty flavour and are the common garnish used to make inside out sushi rolls. Capelin roe, is frequently substituted for tobiko (flying fish roe) due to its similar appearance and flavour.
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