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- Tobiko abstract "Tobiko (とびこ?) is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi.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 smoky or salty taste, and a crunchy texture.Sometimes tobiko is colored to change its appearance, other natural ingredients are used to accomplish the change, such as squid ink to make it black, yuzu to make it pale orange (almost yellow), or even wasabi to make it green and spicy. Sometimes a serving of tobiko contains several pieces, each having a different color.When prepared as sashimi, it may be presented on avocado halves or wedges. Tobiko is used in the creation of many other Japanese dishes. Often, Tobiko is used as an ingredient in California rolls.Frequently, masago, capelin or smelt roe is substituted for tobiko, due to its similar appearance and flavor. The tiny size of the individual eggs is apparent to the experienced diner, however.".
- Tobiko thumbnail Tobiko.jpg?width=300.
- Tobiko wikiPageID "1503182".
- Tobiko wikiPageLength "2065".
- Tobiko wikiPageOutDegree "25".
- Tobiko wikiPageRevisionID "663991434".
- Tobiko wikiPageWikiLink Avocado.
- Tobiko wikiPageWikiLink California_roll.
- Tobiko wikiPageWikiLink Capelin.
- Tobiko wikiPageWikiLink Category:Japanese_seafood.
- Tobiko wikiPageWikiLink Category:Roe.
- Tobiko wikiPageWikiLink Category:Sushi.
- Tobiko wikiPageWikiLink Cephalopod_ink.
- Tobiko wikiPageWikiLink Flying_fish.
- Tobiko wikiPageWikiLink Ikura.
- Tobiko wikiPageWikiLink Japanese_cuisine.
- Tobiko wikiPageWikiLink Japanese_language.
- Tobiko wikiPageWikiLink Masago.
- Tobiko wikiPageWikiLink Omega-3_fatty_acid.
- Tobiko wikiPageWikiLink Omega-6_fatty_acid.
- Tobiko wikiPageWikiLink Protein.
- Tobiko wikiPageWikiLink Red_caviar.
- Tobiko wikiPageWikiLink Roe.
- Tobiko wikiPageWikiLink Salmon.
- Tobiko wikiPageWikiLink Sashimi.
- Tobiko wikiPageWikiLink Smelt_(fish).
- Tobiko wikiPageWikiLink Squid_ink.
- Tobiko wikiPageWikiLink Sushi.
- Tobiko wikiPageWikiLink Vitamin.
- Tobiko wikiPageWikiLink Wasabi.
- Tobiko wikiPageWikiLink Yuzu.
- Tobiko wikiPageWikiLink File:Tobiko.jpg.
- Tobiko wikiPageWikiLink File:Tobiko_on_grilled_Albacore.jpg.
- Tobiko wikiPageWikiLinkText "Tobiko".
- Tobiko wikiPageWikiLinkText "tobiko".
- Tobiko hasPhotoCollection Tobiko.
- Tobiko wikiPageUsesTemplate Template:Commons_category.
- Tobiko wikiPageUsesTemplate Template:Nihongo3.
- Tobiko wikiPageUsesTemplate Template:Refimprove.
- Tobiko wikiPageUsesTemplate Template:Reflist.
- Tobiko wikiPageUsesTemplate Template:Roe.
- Tobiko wikiPageUsesTemplate Template:Sushi.
- Tobiko subject Category:Japanese_seafood.
- Tobiko subject Category:Roe.
- Tobiko subject Category:Sushi.
- Tobiko hypernym Word.
- Tobiko type Article.
- Tobiko type Food.
- Tobiko type Article.
- Tobiko type Dish.
- Tobiko type Ingredient.
- Tobiko type Term.
- Tobiko comment "Tobiko (とびこ?) is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi.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).".
- Tobiko label "Tobiko".
- Tobiko sameAs Tobiko.
- Tobiko sameAs توبیکو.
- Tobiko sameAs Tobiko.
- Tobiko sameAs טוביקו.
- Tobiko sameAs とびこ.
- Tobiko sameAs Tobiko.
- Tobiko sameAs m.056f4_.
- Tobiko sameAs Тобико.
- Tobiko sameAs Q2914810.
- Tobiko sameAs Q2914810.
- Tobiko wasDerivedFrom Tobiko?oldid=663991434.
- Tobiko depiction Tobiko.jpg.
- Tobiko isPrimaryTopicOf Tobiko.