Masago (capelin roe)

A very small capelin roe, usually dyed, saltish, with a light sweetness and a soft-crunchy texture, as a budget topping for sushi, rolls and poke bowls.

Masago (capelin roe) is a very small capelin roe, naturally pale yellow, more often dyed orange, red, green (wasabi) or black, saltish, with a light sweetness, a faint smoky note and a soft-crunchy texture, less popping than tobiko. It is used as a budget topping for sushi, rolls, gunkan, poke bowls, spicy sauces and as a sprinkle for appetizers.

Recipes with this ingredient

Roll with tempura-fried monkfishJapanese cuisine | Appetizers

Tempura fried sea devil roll is an amazing combination of crispy texture and delicate sea flavor. The sea devil, known for its dense and juicy meat, is fried in a light tempura batter, creating a crispy golden crust. Inside the roll, it harmoniously combines with fragrant rice, soft mayonnaise, and spicy flying fish roe and masago that add vibrant marine flavor notes. Dill nori seaweed and sesame give the dish additional depth. This roll became popular thanks to Japanese chefs experimenting with Western cooking techniques. Its exquisite appearance and rich taste make it a great choice for festive dinners or special occasions.