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Ebiko
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Commercial "Ebiko" widely used in Japanese cuisine is typically seasoned Capelin roe (or Flying fish roe/Tobiko), celebrated for its signature crunchy texture and savory, mildly salty popping bite. Packed with high-quality protein and healthy Omega-3 fatty acids (EPA & DHA) that support cardiovascular and brain health. Naturally low in calories, but contains added sodium and moderate cholesterol from the curing process; best enjoyed as a flavor-enhancing topping in measured portions.
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How to choose & cook
Selection Guide : Purchase frozen, vacuum-sealed packages with firm, distinct roe grains. Avoid packages with heavy ice crystallization, broken eggs, or off-odors.
Cooking & Storage :
Cooking Tips : Primarily used raw as a vibrant garnish for sushi, salads, poke bowls, or pasta. Avoid direct high-heat cooking to maintain its signature popping texture.
Storage : Keep frozen at -18°C for 3–6 months. Once thawed, store in an airtight container in the refrigerator (0–4°C) and consume within 3–5 days. Do not refreeze thawed roe.
