Final answer:
Tobiko and masago are types of fish roe used in Japanese cuisine. Tobiko comes from flying fish with a crunchy texture and vibrant colors, while masago comes from capelin with a milder flavor.
Step-by-step explanation:
Tobiko and masago are both types of fish roe used in Japanese cuisine. They have a similar appearance and taste, but they come from different species of fish.
Tobiko is the roe of flying fish and is known for its small, crunchy texture and vibrant colors, such as orange, red, and black. It is often used as a topping for sushi and other seafood dishes.
Masago, on the other hand, is the roe of capelin, a small forage fish. It has a slightly smaller size and a milder flavor compared to tobiko. Masago is commonly used in sushi rolls and as a garnish for various dishes.