Noted by the Financial Times as “…one of the very best…” image/svg+xml

Does caviar taste like ikura, ebiko, or tobiko?

Both yes and no. It reminds me of them about as much as ikura reminds me of tobiko… It’s fish eggs, and they have a lot in common, but they’re also rather distinct. Caviar has less umami since it isn’t cured in the traditional Japanese way with shoyu or nihon-su. Caviar is salty and fishier than tobiko, but less fishy than ikura – at least according to the ones I’ve had (I’ve only experienced Russian caviar once). I generally tried Canadian and Spanish sturgeon). However, it belongs to the same wide category of preferences.