News
Home > News
News
2014-11-25

Delicate Art of Caviar

Caviar is a cherished delicacy in all parts of the world. The value of caviar comes from not only the quality of fish eggs but also from careful processing to make them sparkle.

There are 2 main types of Caviars used for Sushi products: Masago and Tobikko

Masago is Capelin Roe. They are about the size of poppy seeds and are sticky but airy. Tobikko is Flying Fish Roe. They are bigger in size and more clear than Masago.

Both are naturally golden color and has crunchy texture, but no taste. Freshly harvested fish eggs are preserved and then processed by soaking in seasoning sauce and colors. This soaking process requires science, as different types of eggs have different absorption rate. High quality caviars retain color and seasoning inside the egg, so sushi rice does not get stained.

Azuma Foods Caviars are specially hand-crafted to maximize the signature texture of caviars and bright beautiful colors. They will add sparkle to any dish!

Delicate Art of Caviar