tokibo|9 Types of Fish Eggs Used In Sushi

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The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago (capelin roe), but smaller than ikura (salmon roe). Natural tobiko has a red-orange color, a mild。

While kakeibo is still new-ish in the United States, it’s a tradition in Japan. Japanese journalist Hani Motoko wrote about the method in a 1904 women’s magazine.The kakeibo accounting system appealed to her readers,。

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