• Caviar look, plant origin: small dark beads that resemble sturgeon caviar or tobiko – 100% from a plant seed, no fish.
• Signature pop: a subtle crunch and popping texture that lifts rice, tofu, sushi and salads.
• Mild, clean taste: lets sauces and proteins lead; works with soy, ponzu, sesame, dashi and citrus.
• Vegan & vegetarian friendly: a natural roe alternative for plant-based sushi and tasting menus.
• Akita specialty: a traditional ingredient from northern Japan, rarely available in Cost-effective garnish: a teaspoon per plate goes a long way – 250g covers India.
• dozens of servings.

• Drain if required and use straight from the pack – no cooking needed.
• Sushi & sashimi: spoon over nigiri, gunkan-maki or sashimi as a caviar-style garnish.
• Rice bowls: top warm rice or donburi with tonburi, spring onion and sesame.
• Cold tofu (hiyayakko): silken tofu, tonburi, ginger, soy.
• Nagaimo & tonburi: the classic Akita pairing – mix with grated Japanese mountain yam.
• Soba & udon: finish chilled or warm noodles with a spoonful.
• Salads & canapés: fold into ponzu or sesame-dressed salads, or plate on blinis, crackers and deviled eggs as a vegan caviar.
• Seafood plates: pair with salmon, tuna, prawns or scallops for an elegant finish.

• Tonburi Rice Bowl: warm rice, tonburi, spring onion, sesame, a dash of soy.
• Vegan Caviar Sushi: gunkan-maki topped with tonburi and a drop of yuzu.
• Cold Tofu: silken tofu, tonburi, grated ginger, light soy dressing.
• Mountain Yam & Tonburi: grated nagaimo with tonburi and dashi-soy.
• Japanese Salad: mixed greens, cucumber, tonburi, ponzu or goma dressing.
• Chilled Soba: zaru soba finished with tonburi and nori.
• Fusion plating: on blinis with crème fraîche, avocado toast, or as a garnish for ceviche and tartare.

Product: Japanese Tonburi (とんぶり) – Field Caviar

Ingredient: Seeds of the hōkigusa / broom cypress plant (Kochia scoparia), cooked. Plant-based; contains no fish, roe or animal products. Refer to packaging for the complete ingredient and allergen list.

Net weight: 250g | Origin: Akita, Japan | Imported by: The House of Umami

Store unopened as directed on the pack. Once opened, keep refrigerated in a sealed container, use clean utensils and consume within a few days. Check the label for the use-by date.

What is tonburi?
Tonburi is a traditional Japanese ingredient made from the cooked seeds of the hōkigusa (broom cypress) plant. It is nicknamed “field caviar” because the tiny beads look and pop like fish roe.

Is tonburi vegan?
Yes – it is a plant seed and contains no fish, roe or animal products, making it a natural vegan caviar substitute.

What does tonburi taste like?
Very mild and slightly earthy; the texture – a gentle pop and crunch – is the main attraction.

How is tonburi different from tobiko or masago?
Tobiko and masago are fish roe. Tonburi looks similar but is entirely plant-based and has a cleaner, less salty taste.

How do I use tonburi?
As a topping or garnish for sushi, rice bowls, tofu, salads, soba, udon and modern fusion dishes. No cooking required.

Where does tonburi come from?
It is a specialty of Akita Prefecture in northern Japan.

Do you ship tonburi across India?
Yes – The House of Umami delivers pan-India.