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Description
Masago is seasoned capelin roe, commonly used in Japanese cuisine to add colour, flavour and a fine, slightly crunchy texture. This bright orange masago is ideal as a finishing garnish for sushi rolls, gunkan sushi, rice bowls and other Japanese dishes.
Masago can also be used beyond sushi. Add a small amount to seafood dishes, sauces or dips for extra flavour, texture and visual appeal.
What is the difference between masago and tobiko?
Masago is capelin roe, while tobiko is flying fish roe. Discover how they differ in origin, texture and use in sushi.
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