Daiei black tobiko (とびっ子ブラック) in a 500 g tray, dramatic dark roe for sushi platters, canapés, seafood starters and plated contrast.
Black tobiko is the most theatrical of the roe colours, and this tray shows why: a dense layer of glossy, ink-dark eggs pressed against the lid. The Japanese label names it とびっ子ブラック, tobiko black, and the English sticker gives Tobikko Black, flying fish roe, 500 g, made in Japan, by Daiei Food Co., Ltd. Handling is set out clearly. The Japanese side reads 要冷蔵, refrigerate at 0–10°C, with frozen storage for longer periods and a best-before of six days once thawed, while the English asks for the tray to be kept at or below -18°C and eaten immediately after opening. As general background, a serving of tobiko can contain several pieces, each having a different colour. Black is the colour that makes such a set read clearly. Commonly, sushi chefs use it on gunkan alongside orange, red and green roe, press it onto the outside of white-rice uramaki for a striking crust, and spoon small amounts onto scallop, white fish carpaccio and devilled eggs. At banquets it dots blinis, cucumber rounds and cream cheese canapés, and garnishes seafood pasta or risotto just before serving. Because the thawed life is six days, thaw only what each service needs.
