Tosago® – seaweed caviar for sushi
We produce Tosago® – a substitute for masago and tobiko!
Our products are environmentally friendly, sustainable and even vegan – that’s the future!
In addition to securing future fish stocks, Tosago® is also easy to use:
- Tosago® does not need refrigeration or freezing.
- The product has a long shelf life.
- We have stable prices.
- Security of supply – we don’t run out of raw materials or products.
- We use only natural colourants!
Impress customers and consumers with this fascinating sustainable choice!
All our products are produced in Denmark.
- Stable at room temperature
- Long shelf life 18 months
- 1 month after opening
- Colour doesn’t come offf
- Stable price
- Security of supply
Good to know
- We are FSSC 22,000 certified
- Vegan products
- Natural colourants
- No GMOs
- No allergens
Versions of Tosago®
- Green w wasabi
- 500g plastic unit
- Sushi restaurants
- Sushi for supermarkets
- In-shop sushi
- Poké bowl
- Salad mixes
Tosago® for Food service
We have developed Tosago® – which can be used 1:1 instead of Tobiko and Masago.
Our seaweed caviar are easy to use as they can be stored at room temperature.
We pack them in 500g cups.
Our products can also be used if you want a more exciting vegan sushi menu.
Cases concerning Tosago®
A major sushi producer had to deliver to a 7-11 chain and was nervous about using masago, as the cabinet was 8 degrees Celsius. They therefore started using our Tosago® product. They now use over 30 tonnes of the product per year.
A major sushi chain wanted to upgrade its vegan dishes and started using our Tosago® in their vegetarian dishes. Today, they also use our products instead of masago and tobiko on their standard menu.
We have many more cases that we could mention. Please don’t hesitate to contact us.
What is Tosago® and why is it environmentally conscious?
We produce Tosago®, which is a seaweed caviar designed for sushi. We produce the product, which is an alternative to masago and tobiko.
What is masago?
Masago is roe from the capelin fish, a fish that is important for marine ecosystems. The roe is coloured and flavour is added ready to be made into sushi.
The fishing quotas for capelin have decreased year after year. This is because the stock is declining and there is high demand. In several countries, where it was previously considered sustainable to catch capelin fish, it has now been banned. Tosago® is the most environmentally proven alternative to masago – by switching from masago to Tosago®, we help each other to maintain and even increase the fish stocks.
What is tobiko?
Tobiko is roe from the flying fish, a fantastic fish, which, when airborne, can reach up to 70 km/h. The roe is coloured and flavour added – providing a delicious crunch for sushi.
By switching from tobiko to Tosago® means that in future it will be possible to see these fantastic fish fly over the water. By using Tosago® you won’t be eating the next generation of flying fish
Inspiration for sushi
Tosago® makes it easy to create sensory dining experiences with sustainable kelp-based products. We will continuously innovate in order to inspire both professional customers and food enthusiasts. Inspiration for new and greater dining experiences.
Our products are easy to use.
Our products have unique characteristics.
We inspire better dining experiences.