The word tobikko is derived from two Japanese words, Tobu meaning to fly and Ko meaning egg.  Knowing this, it is not too surprising to learn that the roe used to produce the various flavors and colors of tobikko caviar comes from the fish whose common name is “Flying Fish.”  While flying fish inhabit most of the world’s oceans, the roe for our product originates from the coastal waters of Taiwan
Flying fish lay their eggs in masses on various kelps and seaweeds.  The industry associated with the collection of this

roe has, over time, cultivated areas of seabed into areas that are ideal spawning grounds for the flying fish.  By transplanting the most desirable forms of kelp and seaweed into these areas, they attract the flying fish into their “farms”, making the harvest that much easier by localizing the highest concentrations of roe.

The seaweed is harvested by machine and the eggs are carefully scraped off.  Unprocessed eggs, which are a dull golden yellow color, are frozen and shipped by sea to the United States for processing.  Once there, they are cleaned, seasoned, and colored.

There are currently six different forms of tobikko caviar available.  Orange, red, black, and golden have no flavor additives and remind one of taking a crunchy bite of the sea.  Then there are the flavored tobikko’s, wasabe and spicy.  Wasabe tobikko is made by adding wasabe extract, which also makes the product green, while spicy tobikko is made by adding Japanese red pepper, which makes it a reddish orange.  Tobikko caviars have the distinctive firm texture and clean resilient shine that adds a flair to any dish, while the variety of styles and flavors gives the chef the versatility to use tobikko caviars in a number of different ways and cuisines.