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Tobiko is sometimes colored to change its appearance: other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. A serving of tobiko can contain several pieces, each having a different color. [3]
Peris Tobiko (born 1969) is a Kenyan politician. She was the first elected female Maasai member of parliament in 2013 in a National historic win even after elders had sworn to "curse" her and her supporters for defying the patriarchal norms of the Maasai community by daring to seek a seat in elected office - something they believed to be reserved only for men. [1]
Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe (such as tobiko from flying fish). As one of the most popular styles of sushi in Canada and the United States , the California roll has been influential in sushi's global popularity, and in inspiring sushi ...
Masago (真砂子)- Capelin roe, similar to Tobiko, but smaller. Tarako (たらこ/鱈子) - Salted Alaska pollock roe, sometimes grilled. Mentaiko (明太子) - Alaska pollock roe sac, cured and spiced with red pepper. Mentaiko is usually pink to dark red. Tobiko (飛び子) - Flying fish roe, very crunchy, reddish orange in color. Sea urchin roe
A dynamite roll is a Makizushi type of Western-style sushi.It usually contains a piece of shrimp tempura, avocado, and cucumber. [1] It can also include proteins like salmon, crab, tuna, hamachi/yellowtail, vegetables like radish sprouts or oshinko, and garnishes like masago/tobiko (fish roe).
Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]
Korokke (Japanese: コロッケ; [koꜜɾokke]) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette.Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
Kamaboko is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm.