Food · Fermented foods
Tobi-uo (Flying Fish)
とびうお (Tobi-uo)
Also known as: Tobi-uo, Flying fish, Cypselurus pinnatibarbatus japonicus, 飛魚, Ago
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| Category | Food |
|---|---|
| Japanese labeling name | とびうお |
| Common Japanese notations | とびうお, 飛魚, トビウオ, アゴ |
| Origin | Flying fish (Cypselurus pinnatibarbatus japonicus); Kyushu and southern Pacific harvest; principal landing region Nagasaki (Hirado, Goto), Kagoshima; the principal raw material for ago-dashi (premium Kyushu dashi — see ago-dashi entry) |
| Typical functions | Ago-iriko / yaki-ago — raw material for ago-dashi (see ago-dashi entry for the dashi product), Sashimi (regional summer specialty), Tobiko (flying fish roe — separate paired product) |
| Regulatory status in Japan | Standard food labeling. Nagasaki Hirado/Goto regional brand for ago-dashi raw material. Fish allergen recommended. |
Tobi-uo (とびうお / 飛魚) — flying fish — is the raw material for ago-dashi (premium Kyushu dashi — see separate ago-dashi entry). Nagasaki Hirado and Goto are the heritage harvest regions. Tobiko (flying fish roe) is the paired sushi product.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Ago-iriko (boiled-dried flying fish) for dashi production
- Yaki-ago (grilled-dried) for premium dashi
- Tobiko sushi roe retail
Ingredient profile
Cypselurus pinnatibarbatus japonicus flying fish.
OEM applications
Ago-iriko/yaki-ago raw material for ago-dashi.
Tobiko sushi roe.
For OEM: ago-iriko production for dashi, tobiko production OEM.
Regulatory classification in Japan
Standard food labeling. Fish allergen recommended.
Regulatory classification in other markets
| EU | Tobiko established global sushi roe market. |
|---|---|
| USA | Established US tobiko sushi market. |
| China | Niche specialty. |
| Korea | Korea has flying fish tradition. |
Market reference formulations
Example finished products will be added after verification of Nagasaki origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
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Quick answers
- What is Tobi-uo (Flying Fish)?
- Tobi-uo (とびうお / 飛魚) — flying fish — is the raw material for ago-dashi (premium Kyushu dashi — see separate ago-dashi entry). Nagasaki Hirado and Goto are the heritage harvest regions. Tobiko (flying fish roe) is the paired sushi product.
- What is the regulatory status of Tobi-uo (Flying Fish) in Japan?
- Standard food labeling. Nagasaki Hirado/Goto regional brand for ago-dashi raw material. Fish allergen recommended.
- What products typically use Tobi-uo (Flying Fish)?
- Ago-iriko (boiled-dried flying fish) for dashi production / Yaki-ago (grilled-dried) for premium dashi / Tobiko sushi roe retail
- Where does Tobi-uo (Flying Fish) come from?
- Flying fish (Cypselurus pinnatibarbatus japonicus); Kyushu and southern Pacific harvest; principal landing region Nagasaki (Hirado, Goto), Kagoshima; the principal raw material for ago-dashi (premium Kyushu dashi — see ago-dashi entry)
- What is the INCI / JSCI labeling name for Tobi-uo (Flying Fish)?
- JSCI: とびうお
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — とびうお 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.