Share your post with your fan club!
I checked at T&T and they only had masago. I really prefer the crunch of tobiko with cold dishes, and it holds it's form better with hot dishes (try mixing it into a beurre blanc to sauce halibut)
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 2 months ago | 4
Updated 4 months ago | 3
Updated 5 months ago | 1
Updated 9 days ago | 1
Updated 3 months ago | 0