Historical Background

Characteristics

The most distinctive characteristic of tonburi is its unique texture. Each grain is very small, about 1–2 mm in diameter. It has almost no taste or smell, but it leaves a strong impression because of its popping sensation in the mouth. For this reason, it is sometimes called “field caviar”. Since it does not affect the flavor of other ingredients, it is often mixed with natto or grated yam, or used as a topping for vinegared dishes and salads. In terms of nutrition, tonburi is rich in dietary fiber, which is said to help stimulate intestinal movement. It also contains various minerals and vitamins. Because it includes carbohydrates and protein, its calorie content is slightly higher than that of many vegetables. However, it is known as a food that contains a variety of nutrients in its small grains. 

To Know More

Direct Voice from Moeko

What interests me most about tonburi is its texture. Even without a strong flavor, it is well known for its unique mouthfeel. I have tried it simply with soy sauce, but I have never eaten it combined with other ingredients. I would like to try it in different dishes in the future. Researching further, I found that tonburi is sometimes used as a vegan alternative to caviar. As the global demand for vegan cuisine continues to grow, plant-based ingredients like tonburi seem to offer new possibilities.