GFC, Tonbori (Land Caviar), 280g
Discontinued by the manufacturer. This is the final stock.
The caviar of the fields: kochia seeds from Akita, with the glossy look and gentle pop of roe and no fish at all. 280g jar.
Tonburi (とんぶり) is the seed of the kochia plant, grown almost entirely in Akita Prefecture in northern Japan. Boiled, husked and dried, each seed becomes a tiny green-black pearl, close enough to fish roe in look and texture that Japan calls it 畑のキャビア, caviar of the fields, as it says on this jar. The flavour is mild; the value is the texture and the colour on the plate. Eleven Madison Park in New York has served it in place of caviar since the restaurant went fully plant-based in 2021.
Why Chefs Choose This
- Roe texture, no fish: a firm, gentle pop between the teeth that reads as caviar on a plant-based menu.
- Neutral flavour: mild and faintly nutty, so it takes on a dressing or sauce rather than fighting it.
- Visual contrast: dark, glossy pearls stand out against white fish, tofu, potato or cream.
- Ready to use: already cooked and husked; spoon straight from the jar.
How to Use
- Plant-based caviar: spoon onto crisp potato, blini or a quenelle of cultured cream.
- Raw fish and crudo: scatter over sashimi, scallop or tartare for texture.
- The Akita way: over grated yam (yamakake), chilled tofu or hot rice, with a dash of soy sauce.
- Noodles and chawanmushi: a spoonful on cold soba or udon, or on a set egg custard, just before serving.
Tonburi comes from the kochia plant (ホウキギ, hōkigi, the "broom tree"), whose dried stems were once tied into brooms. Nearly all of Japan's tonburi is grown around Ōdate in Akita Prefecture. Commercial processing began there in 1973, and in 2017 Ōdate tonburi (大館とんぶり) was registered under Japan's Geographical Indication scheme. The seeds are sown in spring and harvested in September and October, then boiled, drained, husked by machine, rinsed several times and dried, a process that takes days. In Akita it is an everyday side, eaten with grated yam or tofu; in fine dining it has become a caviar alternative.
What does tonburi taste like?
Very little, and that is the point. It is mild, earthy and faintly nutty, with a clean vegetable note and none of the brine or fishiness of real roe. What you notice is the texture: a firm, slightly waxy skin that gives a small pop, then a soft centre. That makes it a carrier. Dress it with soy sauce, ponzu, a little dashi or a citrus oil and it takes on that flavour while keeping its bite. Add it at the last moment, as it does not like sitting in a hot sauce.
Product Details
| Type | Tonburi (とんぶり), cooked kochia seeds |
| Also Known As | Land caviar; 畑のキャビア (caviar of the fields) |
| Plant | Kochia (Bassia scoparia), ホウキギ |
| Origin | Akita Prefecture, Japan |
| Harvest | September to October; sold year-round |
| Net Weight and Format | 280g glass jar |
| Storage | Refrigerate after opening and use within a few days |
| Best Used As | Plant-based caviar, garnish for raw fish, tofu and noodles |
Is tonburi a substitute for caviar?
In texture and look, yes. The seeds are similar in size to small roe and have the same gentle pop. In flavour, no: there is no salt, brine or sea note. That is why chefs use it in plant-based tasting menus, where it gives the caviar moment without an animal product, and season it to taste. If you want the flavour of the sea, you need real roe.
How should I serve tonburi?
Cold, and at the last minute. Spoon it straight from the jar, or rinse briefly in cold water and drain if you want a cleaner look. Season lightly with soy sauce, ponzu or a citrus oil. Classic Akita pairings are grated yam, chilled tofu and rice. In a restaurant it sits well on crisp potato, raw scallop or white fish.
How long does it keep once opened?
Keep the opened jar in the fridge, lid on, and use it within a few days, taking it out with a clean spoon each time. Check the best-before date on the jar for unopened stock. This line has been discontinued by the maker, so what we hold is the final stock.
Ingredients and allergens
Ingredients: Bassia scoparia (tonburi) seed.
Allergen information is taken from the manufacturer's import specification; always check the pack before use.
SKU : S0236