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Tosago & Cavi-art
SEAWEED-BASED FISH ROE ALTERNATIVESTosago and Cavi-art are highly sustainable alternatives to many fish roe varieties including sushi favorites like Masago and Tobiko as well as salmon, sturgeon and more. We use only sustainably harvested seaweed and advanced processing techniques to create beautiful, naturally flavoured, caviar products that look, feel and taste just like the real thing.
Tosago and Cavi-art tackle some of the most sensitive sustainability issues of our food system and can directly impact the well-being of critically endangered fish species like the beluga sturgeon. We are proud to offer these unique products that truly have a positive impact on our world.
Lucy Waverman
Globe and Mail Food Critic
“The Tosago and Cavi-art are salty and briny and have a bit of that caviar pop. They give a sense of indulgence and elegance and are wonderful in sushi rolls and as a topping for nigiri. Add as a garnish to pasta dishes or as an eye-appealing sandwich addition and can be scattered over vegetables for a stylish finish.”
Sushi Quinoa
THE GOLD STANDARD IN SUSHISushi Quinoa is the first ever quinoa developed for the sushi industry. Sushi Quinoa cooks exactly the same as rice, but is much stickier than other quinoas, perfect for the outside of a maki roll or as a replacement for sticky rice.
Made from Canadian Golden Quinoa, this sticky superfood is packed full of protein and nutrition to deliver a healthier alternative for foodservice and retail clients. Sushi Quinoa can be used in: traditional sushi rolls, maki rolls, quinoa bowls, poke bowls, thai coconut sticky quinoa, nigiri or by itself.
Elevate your dining experience.
Imagine the possibilities of new food creations with our exciting products.