Sushi recipes
How to make SPICY SRIRACHA MAYONNAISE for sushi? (3 minutes recipe)
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What is Masago? Everything you need to know about this Sushi Chef’s secret ingredient!
As a sushi chef and the proud owner of the School of Sushi, I’ve spent years working with ingredients that elevate sushi to an art form. One of my favorites? Masago—the tiny, vibrant fish roe that adds a delightful crunch, splash of color, and unmistakable flavor to countless dishes. Let me take you behind the scenes and share my insights into this sushi staple, its history, and how you can use it to transform your homemade sushi.
What’s the history of Masago and where did it come from?
Masago, the roe of the capelin fish, comes from the cold, clear waters of the North Atlantic and Pacific Oceans. Think Norway, Iceland, and parts of Canada—regions known for their sustainable fishing practices. I love how masago’s roots are tied to these pristine environments because it reflects in its fresh, clean flavor.
The word “masago” literally means “sand” in Japanese, which makes sense when you see the eggs’ fine, granular texture. For centuries, masago has been a staple in Japanese cuisine, and it’s no surprise—it’s versatile, affordable, and visually stunning. In my own sushi workshops, I use masago not just for its taste but also because it instantly elevates the presentation of a roll.
Is Masago the same as caviar?
This is a question I get all the time from my students: “Is masago just another type of caviar?” The answer is no. While both are types of fish roe, they couldn’t be more different.
Caviar comes from sturgeon and is a true luxury item. Its larger, creamier eggs and buttery flavor come with a hefty price tag. Masago, in contrast, comes from the capelin fish, is smaller in size, and offers a crisp, salty burst of flavor. I personally love how approachable masago is—it’s affordable and packed with personality. Each has its place in the culinary world, but when it comes to sushi, masago’s versatility makes it a go-to ingredient for me.
Is Masago the same as Tobiko?
Another common question I hear is, “What’s the difference between masago and tobiko?” While they might look similar, they’re actually quite distinct. Tobiko, the roe of the flying fish, is slightly larger than masago and has a firmer texture with a more pronounced “crunch.” It also has a bolder, smokier flavor, making it a standout ingredient.
Masago, on the other hand, is smaller, softer, and more subtle in taste. It’s also more affordable, which is why I often use it as a cost-effective alternative to tobiko in my workshops and recipes. That said, both are fantastic in sushi, and depending on the dish, I might use one over the other—or even combine them for a colorful, textured topping. The best part? Experimenting with both lets you decide which one works best for your creations!
Deep dive into the world of Tobiko with my extended guide right here!
What does good Masago taste like?
This is where masago truly shines. Good masago has a delicate balance of salty and sweet, with a hint of the ocean that’s never overwhelming. It’s less intense than tobiko or caviar, making it perfect for enhancing, rather than overpowering, the other ingredients in sushi.
What I love most, though, is the texture. Those tiny eggs give a subtle crunch—a little “pop” that’s incredibly satisfying. Whether you’re topping a California roll, a delicious maki or adding it to a handroll, masago delivers that extra touch that makes sushi unforgettable.
Where do I buy Masago, and what should I look for?
When I’m sourcing masago, I go for quality every time. You’ll usually find it in the freezer section of Asian supermarkets or specialty fish markets. My advice? Look for vibrant, bright colors—orange, red, black, or even green (wasabi-flavored). Avoid any masago that looks dull or grayish.
Freshness is everything. Always check the expiration date, and don’t hesitate to ask about its origin. Sustainably sourced masago not only tastes better but also supports responsible fishing practices, something I’m passionate about sharing with my workshop participants.
How do I use Masago in sushi?
Now, here’s the fun part: getting creative with masago in your sushi! Personally, I love sprinkling it over California rolls to give them that vibrant pop of color and texture. Or to blend it with a lovely salmon tartare to add that extra spark. But my favorite trick? Mixing masago into my homemade spicy Sriracha mayonnaise.
This sauce—made with creamy Kewpie mayo, a twist of lime and a hit of Sriracha—takes sushi rolls like tempura shrimp or spicy tuna to the next level. The salty, crispy masago adds a layer of complexity that always wows my guests. Trust me—it’s a game-changer!
How should beginners get started with Masago?
For those new to masago, I always suggest starting simple. Try adding it as a garnish to a lovely poke bowl or sprinkling it over a smoked salmon salad. This way, you can get a feel for its unique flavor and texture without overwhelming your dish.
Once you’re comfortable, experiment with it on sushi rolls. Trust me, you’ll quickly discover how this tiny ingredient can elevate your homemade sushi to restaurant-level quality.
How do I store Masago?
As a chef, I know how crucial proper storage is to maintain freshness. Masago should be kept in an airtight container in the refrigerator and used within a week once opened. If you’re not planning to use it all at once, freezing is an excellent option. Divide it into small portions, so you only defrost what you need—remember, thawed masago should never be refrozen.
Why I love Masago
For me, masago is more than just an ingredient; it’s a way to connect people to the beauty of sushi. At my School of Sushi, I’ve seen how this humble roe transforms a simple dish into something extraordinary. It’s affordable, easy to use, and endlessly versatile.
So, whether you’re a seasoned sushi enthusiast or just starting out, I encourage you to give masago a try. Once you experience its flavor, texture, and visual appeal, you’ll see why it’s a staple in my kitchen—and why it should be in yours, too.
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