Today we’re making another amazing Japanese dessert. Japanese Cotton Cheesecake is a lighter, fluffy, and more wobbly variation of a traditional cheesecake. It has just enough sweetness and is rich in taste just like a traditional cheesecake.

Japanese Cotton Cheesecake is my favorite dessert. I’m sure you will love this recipe! This is the perfect combination of cheesecake and sponge cake in taste and texture.

So let’s jump right into the recipe; however, I highly suggest you read through the whole article for the best resultse. 

Ingredients

• 5  eggs
• 1/2 cup of sugar
• 1/3 tsp cream of tartar
• 1/2 cup sugar
• 1/2 cup milk (low-fat)
• 9 oz of cream cheese
• 4 TBSP of unsalted butter
• 1 TBSP of lemon juice
• 2 TBSP of cornstarch
• 4 TBSP of all-purpose flour

Instructions

• Start by using parchment paper, and line the bottom and sides of your springform pan. Cover the springform pan completely with foil by wrapping it in several sheets.
• Pre-heat the oven to 315 F
• Fill the large pan with water, only halfway. Place the baking pan on the lowest rack of the oven.
• Divide the egg whites and egg yolks. Place the egg whites in a bowl, and the yolks in a measuring cup.
• For 30 seconds, beat the egg whites at low speed. Turn the speed up to Medium-Low, and continue beating for 30 seconds more or until the egg whites are foamy.
• Add the cream of tartar.
• Turn the mixer to Medium-High and beat the egg whites until they begin to thicken. Slowly add 1/4 cup sugar.
• Continue beating the egg whites until they reach the soft peak stage (for about three minutes with a stand mixer).
• Add the cream cheese, milk and toss them together in a separate bowl. Mix on low speed until smooth and creamy (for about 3 minutes).
• Mix in the butter, lemon juice and 1/4 cup sugar. Beat for one minute. Mix in the flour and cornstarch for one more minute.
• Mix in the egg yolks for one more minute. Strain the batter using a sieve.
• Slowly fold a third of the egg whites mixture (meringue) into the batter, until it is well combined. Fold in 1/3 more. Fold the 1/3 remaining.
• The batter should be poured into the prepared springform pan. Smoothen the surface of the batter nicely using a spatula.
• To remove large air bubbles, move the pan up and down 6-7 times slowly.
• Bake the cake in the water bath for one hour and ten minutes. You can check the doneness of the Japanese cheesecake by inserting a toothpick in the middle. It should come out clean. To brown the top, bake the cake for another 10-15 minutes.
• Turn off the oven and open the oven door slightly, a few inches. Let the Japanese Cotton Cheesecake cool down in the oven for one hour.
• Take the Japanese Cotton Cheesecake out of the pan. Place the Cotton Cheesecake on a plate. Refrigerate for 4-5 hours.
• Serve with whipped cream, fruit, fruit purees, chocolate sauce, or whatever you prefer.
• You can refrigerate any leftovers, it can stay for about 7 days in the fridge.

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What is Japanese Cotton Cheesecake?

It is often referred to as Japanese jiggly cake, Japanese souffle cheesecake or Japanese light cheesecake and Japanese cotton cheesecake. This cheesecake is made with less cream cheese and sugar than traditional cheesecakes. The addition of whipped meringue makes it light and fluffy.

You might want to check out this recipe for Asian Mango Sponge Cake!

Japanese Cotton Cheesecake taste

Japanese cotton cheesecakes are light and fluffy and have a sweet, tangy and rich texture.

This delicious cake is not as sweet as other cakes. It’s heavenly to combine fluffy cake and a bit of tart cream cheese. I am sure you will enjoy this Japanese Cheesecake recipe. This recipe is easy if you follow the exact instruction, however, if you diverge, just a little bit, it can be tricky to get it right.

What is the Secret of Japanese Cheesecake Fluffy and Jiggly Texture?

Whipping meringue is the secret to fluffy, jiggly Japanese Cheesecakes. The meringue acts like a rising agent lifting the cheesecake up just as it does in souffles. It also helps lighten the cheesecake’s texture. This makes the Japanese cheesecake fluffy inside and makes it jiggly.

Why is my Japanese Cotton Cheesecake dense and not fluffy?

There are several possible reasons why your Japanese cheesecake is dense instead of fluffy.

• Too much air was lost when the white eggs mixture (meringue) was folded into the base batter.
• There is a possibility that you’ve over whipped the meringue.
• The cheesecake wasn’t properly baked.

How to make Japanese Cheesecake Fluffy and Jiggly

Make a fluffy, beautiful Japanese cheesecake by whipping the meringue until it reaches a soft-medium point. You’ll know when it’s done because the meringue will be shiny when it reaches this stage. The peak of the meringue should curve down and hooks rather than standing straight up.

Avoid whipping the meringue too stiffly. This will cause the meringue not to be properly incorporated into your batter base, which will lead to dense cheesecakes. Soft-medium peak cheesecakes will be the most fluffy and have the least shrinkage.

If you don’t mind the shrinkage, you can whip your meringue until it reaches a soft peak. You will get a cheesecake that is fluffy and is extra jiggly. This is how you can use different stiffnesses of meringue.

Japanese Cotton Cheesecake Tips and Tricks

• For this cheesecake to work, you must plan ahead as the eggs, butter and cream cheese perform the best at room temperature. Remove the cream cheese and butter from the refrigerator at least two hours before you start baking your cheesecake. Take the eggs out of the fridge about an hour before you start to bake the cake. For perfect Japanese Cotton cheesecake, the cream cheese and butter must be softened nicely. These ingredients can be microwaved on low for 20 seconds to make sure they are ready.
• Cold eggs are easier to separate. To achieve the best texture, egg whites should be beaten at room temperatures.  Separate the eggs while they’re cold, after that, you can let them chill before you begin preparing the remaining ingredients.
• An 8 by 3 inch round springform aluminum pan is highly recommended. Place the parchment paper 2 inches above the pan. Since the cake rises while baking, the parchment paper will make great support. The height of the parchment paper shouldn’t exceed five inches.
• A water bath is necessary because this Japanese Cheesecake takes longer to bake than a normal cake. The water bath also insulates the cake, allowing it to cook at a consistent temperature. These are key factors in achieving a jiggly, moist texture in Japanese Cotton Cheesecake.
• Make sure you fold the egg whites mixture (meringue) into your batter. Don’t beat the eggs or mix too hard, as this will cause them to become brittle.
• Oven temperatures can vary so check the cake after an hour to make sure it is cooked. Bake the cake for about 1 hour and 10 minutes, or until it is golden brown. A bit of over-baking is not a big issue with Japanese Cotton Cheesecake. It won’t damage the cake. Just be careful you don’t undercook it. It can take as long as 1 1/2 hours depending on the oven. This is perfectly normal.
• After cooling, the cake will shrink a bit. The deflating can be minimized by leaving the cake in the oven once it has been baked.
• Before you eat the cake, let it cool for at least 4 hours, ideally 5 hours. The cold air helps to set the cream cheese, which in turn makes the Japanese cotton cheesecake taste and texture much better.
• If you have cotton cheesecake leftovers, which I doubt you do, you can make this amazing deep-fried cheesecake. 

After Tobiko, we are going in-depth on what is masago and masago sushi recipe. Masago sushi is a special Japanese dish. If you don’t know the Japanese traditional masago recipe, or you want to learn how to make masago sushi perfect as a Japanese chef, this is the place for you.

We’re going to jump into the recipe first, and then you can continue reading to learn more about masago and masago sushi.

Ingredients for Masago Sushi

For sushi rice

• 1 cup of short-grain sushi rice
• 1 cup of water
• 2 TBSP of sushi vinegar (optional)
• 1/2 tsp of sugar
• 1/2 tsp of salt

Pro Masago Sushi

• 4 oz  of imitation crab
• 1 thinly sliced avocado
• 2 seaweed nori leaves
• 1 TBSP of masago

How to make Masago Sushi

• Rinse the rice first, then add the water together with rice to a rice cooker.
• After the rice has been cooked, place it in a large bowl and then add the sugar, salt and sushi vinegar.
• Cover the bamboo mat using a piece of the plastic wrapper on top. This will keep the rice from sticking to your bamboo mat.
• Divide the nori slices by folding them in half and cutting them using scissors.
• Add one-half of the nori leaf to the bamboo.
• Spread 1 cup of cooked rice on the nori sheet evenly. Gently push it with your hands. To prevent it from sticking, you can wet your fingers with water.
• It should be turned so that the nori faces up and the rice faces down.
• Add the avocado and imitation crab slices to the nori.
• Your thumbs should be under the bamboo mat. Lift the edge upward and cover the filling with your thumbs.
• Roll the bamboo mat, and then apply light pressure to secure it. Continue scrolling until you reach the end.
• Place the roll on a cutting board. Cut each roll into 10 pieces.
• Masago: Sprinkle masago over each sushi piece. To distribute the masago evenly, you can use your hands.

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What is Masago (Capelin Roe)?

Masago, a Japanese term for edible capelin roe is a small egg of fish that is found in cold waters of the North Atlantic, North Pacific, and Arctic oceans. These small yellow eggs are about 1 millimeter wide (which is smaller than many fish eggs) and have a delicate fishy flavor. Masago is not like tobiko and ikura. It has a dull yellow color, but it can be dyed to an orange color to make it more appealing.

Masago can be used to add texture and flavor to sushi rolls and nigiri. Masago sauce can be made by adding a light cream to it, which is one of the most popular Japanese sauces.

Is Masago Caviar?

Masago, as I mentioned before, is a type or fish roe, or fish egg, not caviar. Caviar and masago are made from different types of fish. Both are egg fish, and both can be used as eggs. However, they differ in their treatment methods. 

Caviar is traditionally roe from sturgeon fish. Are they any different when it comes to prices? A 1 oz bag of masago can cost between $ 7-10. Caviar, however, can be above $100 for 1 oz.

How is Masago different from Tobiko

We’ve already made an article on Tobico and explained the difference. Tobiko is flying fish roe, while masago is cepelin roe. 

Masago is smaller than tobiko and, therefore is a popular alternative to tobiko for sushi rolls and masago sauces. Masago is a dull yellow color, which is different from the bright red tobiko. It can also be colored to add visual interest. Masago is similar in taste to tobiko but has a more crunchy texture. 

What does Masago taste like?

Masago is mildly similar to Tobiko. It’s slightly sweeter, more salty, and has a citrusy quality. If you’ve ever tried tobiko, you’ll know exactly what I’m talking about here. 

Unfortunately, Masago does not create a crackling mouth as larger fish roe. Just a little.

Ways to use Masago?

Masago can be used as a topping on sushi rolls. To give your sushi rolls a new taste, you can mix masago with yum-yum sauce or spicy Alfredo sauce. You can also add masago if you prefer cooked fish to this dish. Masago can be added to your salad.

• As for toppings for sushi rolls, This is the most common use of masago. It adds a bright, crunchy texture and color to the sushi roll like the California Roll.
• Masago sauce This is a combination of light cream sauces and masago that makes a delicious creamy sauce. It’s often used to top Japanese spaghetti noodles.
• To the fillings in the roll: It’s often added to the fillings while rolling maki sushi to enhance flavor and texture.
• As for decorations, Masago can be used to decorate many dishes with its bright orange color and is essential to create a lava look in Volcano Rolls.

You can also use Masago with:

• Salads
• Salmon (baked)
• Pasta
• Mashed avocado
• Masago spaghetti
• Masago Omelet

What side dish is best for Masago sushi?

Sushi isn’t always served with a side meal. It can be great on its own or with a simple sauce. There are many options for masago sushi that can be served with other dishes.

Some are simple dishes, while others are special ingredients for sushi.

Side dishes that are great for masago sushi include:

• Miso soup
• Surimon soup
• Tsukemono (Japanese cucumbers)
• Ohashi
• Tempura
• Wakame salad
• Eggplant
• Edamame
• Green tea
• Dango
• Gyoza
• Kani salad
• Tamagoyaki

Health and nutrition of Masago

This is one of the most frequently asked questions about masago. Is masago safe and healthy for my body? Masago is one of your most powerful and healthy foods.

Masago is just filled with nutrients, high in protein, vitamin B12, and selenium, which are vital for our body’s health.

Masago is full of:

• protein
• vitamin B12
• Selenium
• Omega 3
• Magnesium
• Iron
• Riboflavin

Masago has many health benefits:

• Heart health
• Eye health
• Bone health.
• Reduce arthritis symptoms
• Muscle strength increases.
• Lower blood pressure and cholesterol

Where can I buy masago?

As for most of my sushi ingredients, I buy Masago at my local Japanese grocery shops. You can also buy it online, but I highly suggest you find Japanese, or another Asian grocery store because of the quality. 

How do you store Masago?

Put the masago in insulated glass, cover it with plastic wrap, and place it in the refrigerator. Masago can be kept in the refrigerator for 4-6 days.

Masago can also be frozen, which I highly recommend. Masago can be frozen for six months.

How do you reheat the masago?

To reheat the masago after it has been frozen, you don’t need to heat it. Simply take it out of the freezer and let it thaw. You can speed up this process by placing the masago into a sealed container. Then, heat the container in warm water. It will take approximately 10 minutes for the masago to reach room temperature before you can use it.

Is masago raw?

Masago is a colored and flavored raw edible egg of the capelin fish. So, the answer is yes, masago is raw!

Masago Sushi Nutrition Facts

• Calories: 46
• Carbohydrates 7 g
• Protein: 1,1 g
• Fat: 1 g
• Saturated fats 0.9 g
• Cholesterol: 3.9 mg
• Sodium: 39 mg
• Potassium: 48 mg
• Fiber: 1,1 g
• Sugar: 1g
• Vitamin A: 31 IU
• Vitamin C: 1,5 mg
• Calcium: 4 mg
• Iron: 1 mg

Yes, we are making sushi again! Today we are going in-depth on what is Tobiko and Tobiko Sushi recipe. I am going to show you all you need to know to make a perfect Tobiko Sushi! These are tobiko eggs. Or, you might know them as flying fish roe. They are tiny pearl balls with a diameter between 0.5 and 0.8mm.

Tobiko, unlike other eggs like Capelin roe or Masago, is much larger than ikura (salmon roe). Mostly, Tobiko is used in maki, sashimi, and other Japanese dishes that involve fish.

So, it is our practice that, unlike other recipe websites, we’ll start the post with the recipe, so you don’t have to scroll to the bottom of the page to see the recipe. However, I highly recommend you to check out the entire post, in order to get the most out of this Tobiko Sushi recipe. See our other seafood recipes.

Ingredients Tobiko Sushi

For sushi rice

• 1 cup of short-grain sushi rice
• Cup of water
• 1 TBSP of sushi vinegar. (To make it, mix 1 TBSP of mild rice vinegar with 1/2 cup sugar and 1/2 teaspoon salt.)

For Tobiko Sushi

• 3 TBSP of tobiko, a flying fish roe
• 1 /2 of cucumber cut into 1/2 inch strips
• 6 oz of boiled shrimp, salmon, tuna or crab
• 2 seaweed nori sheets
• 2 avocados

Instructions for Tobiko Sushi

• Wash the rice first, then add the water and rice to the rice cooker.
• After the rice has been cooked, place it in a large bowl and allow it to cool just a bit. Once the rice reaches a warm temperature, add the sushi vinegar.
• After that,  cover the bamboo mat with plastic wrap. This will make it easier to clean and keep the rice from sticking.
• Next, fold the nori sheet and then cut them in half. Then place the nori sheet half on top of the bamboo mat. 
• Spread 3/4 cup of the cooked rice on the nori. Make sure your hands don’t stick. Next, dip them in vinegar water. Finally, flip it so the rice points downwards.
• Place the cucumber, shrimp, and avocado on the nori. Next, place your thumbs underneath the bamboo mat to raise the edge and cover the filling.
• Next, roll the bamboo mat in the opposite direction from you. Use light pressure to tighten the mat and then continue rolling until it touches the end.
• And finally, Tobico. Remove the bamboo mat, then spread the tobiko over the roll.
• Place the plastic wrap over the sushi, then cover it with a mat. Finally, press down gently to spread Tobiko over the roll.
• Now, you will need to take off the mat, but keep the plastic intact. Then cut the roll into bite-sized pieces.
• Take off the plastic wrap and serve.

Pin the image below if you like this Tobiko Sushi Recipe!

What is Tobiko (flying fish-roe) and Tobiko Sushi?

For the second time, you go to your local sushi restaurant and order an exotic-sounding sushi roll. Tobiko, Japanese for flying fish-roe, is one of the ingredients in the roll. It’s often added to various dishes as garnish. The Green Dragon roll arrives at the table and you notice that the tobiko is not the same color as the one from the previous night. It has apparently changed from orange to lime green. Are you concerned about the contamination of your food? Are you losing your mind? We are here to assure you that everything is fine.

Tobiko is a Japanese topping that gives sushi dishes a unique and tasty taste.

Tobiko, Masago, and ikura are the most popular flying fish roes that can be used interchangeably in Japanese cuisines.

Masago eggs differ from Tobiko eggs in that they are smaller than Tobiko eggs. On the other hand, Ikura Japanese salmon eggs, also known as the Japanese version caviar, are Ikura.

Tobiko may not be well-known in the West. However, you can still find it in a variety of packaging in Japanese grocery stores. Take a spoon and eat as much as you like.

What does tobiko taste like?

Tobiko is salty with a slight smoky flavor. However, it tastes a lot sweeter than other variations of roe. You can feel the delicate texture and crunchy texture. It works well as an addition to rice or fish.
One thing I can guarantee is that your taste buds will thank you when you eat tobiko-decorated sushi rolls.

What is Black Tobiko?

Tobito can take on the colors of other ingredients so the black tobiko that you see is not tobiko. However, it has been dyed using either squid or food coloring. The color ranges from dark black-red and green to black-red.

As I mentioned, Tobiko eggs absorb color perfectly. This is why sushi chefs often use different colors to create unique dishes.

Japanese chefs use beets to cook their tobiko eggs. Squid Ink is used for black, wasabi for green and red beets are used for red. Blue tobiko is a rare color.

There are some fish species in Australia that can produce natural blue eggs. But there is a lot of fish eggs around the world, each with its own distinctiveness. We’ll get to it another time.

What’s the difference between Masago and Tobiko?

Tobiko, as well as masago are fish roe. They are often used in sushi rolls.
Tobiko is flying fish roe, and masago is the egg of the capelin. Tobiko has more flavor to it and is, therefore, more expensive than masago.

Is it safe to eat tobiko raw?

It is 100% safe to eat, and if you eat Tobico Sushi that means you are eating raw Tobico.  Raw tobiko is a great source of Omega 3, selenium, and a great source of protein. The only downside is it has higher levels of cholesterol, so I advise eating smaller portions. 

Different types of tobiko available in different colors

Tobiko can take on the color and taste of other ingredients when it is filled with them.

• Black tobiko – In combination with squid Ink
• Green tobiko – In combination with wasaki
• Yellow tobiko: In combination with yuzu (Japanese citrus lemon)
• Red tobiko: In combination with beetroot

How to make Tobiko with other dishes

Tobiko can be enjoyed with sushi or sashimi as well as a variety of other dishes like:

• Tobiko Pasta: To add a teaspoon of tobiko to fresh-made creamy pasta, it will give it a slight saltiness that balances the creaminess and adds a hint of smoky flavor.
• Dips: Tobiko can also be added to nachos and crackers, as it tastes great with some lemon zest.
• Salads: Tobiko can be added to salads to provide extra nutrition and protein. It will make your salad look better, and it will taste great!

Where can I buy tobiko?

If you’re located in the US you can find Tobiko at your local Aian or Japanese grocery stores, this is where you’ll get the best Tobiko.  They will likely have a variety of choices for you to choose from.

If you are buying Tobiko for the first time, I suggest you choose a smaller size. You won’t need as much sushi unless you make lots.
Don’t worry about the price, masago and tobiko are very affordable, as they freeze well so they can be purchased all year.

And if you don’t want to bother making Tobiko Sushi, and you’re from San Francisco, here’s the list of 15 best restaurants for Tobiko Sushi. 

Tips when buying Tobiko

• If you’re buying online, choose a seller you trust. They will offer a money-back guarantee or a replacement product.
• Read reviews written by other cooks who purchased the tobiko brand you are interested in.
• Make sure that the tobiko jar or tin is not opened.
• Masago is very similar to tobiko, so be sure to check the label before you buy the ingredient.
• Tobiko is perishable so it is best to only purchase what you need.
• Be aware of the expiration date so that you can use the ingredient within the time limit, or to freeze it.

How do you store tobiko?

Tobiko can be stored in two ways.

Tobiko can be kept in the fridge

• You can store your Tobiko in a jar,  and keep it in the fridge for up to 10- 14 days.
• If the jar is unopened it can stay in the fridge for up to three days.

Tobiko can be stored in the freezer

Tobiko can also be frozen and refrozen for future use.
Tobiko can be stored in the freezer for up to three months. When you are ready to use it, use a spoon to scoop out the desired amount from the bowl. Then let it thaw before putting the rest in the freezer.

Tobiko Sushi Nutrition Facts

Quantity per Serving

• Calories 68
• Total fat 3g 7%
• Cholesterol 29 mg 10%
• sodium 87 mg 4%
• Potassium 106 mg 3%
• Total carbohydrate content 6 g 3%
  • 1g 5% of dietary fiber
  • Sugars 1g
• Protein 3.5 g 6%

In Conclusion

Tobiko’s smoky and briny taste and subtle sweetness make it an excellent garnish for sushi rolls, omelets, and other fish-based dishes.
Tobiko is a fish roe that can be used sparingly in a variety of dishes to add color and saltiness.

Now that you have all the information you need about this raw, fresh ingredient, I hope that you can try it in your favorite recipes soon!