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Wasabi Tobiko at home

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I am trying to make a dish that requires wasabi tobiko (flying fish roe that has been steeped in wasabi so that it is very green and has quite a kick). But I live in China, where all I can find is the orange kind with no wasabi. I can also find wasabi, so I was wondering if anyone knew whether I could just mix the orange tobiko with the wasabi to approximate the stuff I'm looking for? What do you think?

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