Masago vs Ikura
We like to drop a little sushi knowledge every now and then because we feel it's necessary so that you know what you're eating and you get what you want. We have often received questions about the difference between these two and here it is. They are both roes, or the eggs of fish. Masago, is much smaller and it makes sense, because they come from small fish. Ikura is generally Salmon roe, because they are a bigger fish and therefore, produce bigger eggs. Because Masago is much smaller, it's kinda crunchy when you bite into them. Ikura, on the other hand, usually bursts in your mouth when you bite into them. Have any more questions? Please feel free to send them on in!