Functionality. Heat may not affect the amino acid structure of the protein or its nutrients, but it might affect the functionality of the protein. Functionality refers to the behavior of the protein, particularly its solubility.
Taste and texture. Tobiko adds a crunchy texture as well as salty taste to your dish, not to mention the artistic flair. There is nothing as satisfying as the crunch of biting Tobiko.People who love Tobiko enjoy the cuisine as in Nigiri Sushi, sprinkling the roe on sushi rice.earch form. Tobiko is a small, orange, pearl-like substance used for flying fish roe, usually sprinkled on top of assorted Japanese cuisines as garnish.
Ah tataki! The dream appetizer for the food enthusiast! When I first had tataki while visiting the southern Japanese city of Kochi, I wondered how I had spent years without tasting this. My favorite is tuna tataki recipe and I like to dip my seared tuna in soy sauce and rice vinegar with a bit of wasabi mixed into it. So delicious! One downside to tataki is that it can get addictive. I don't live on the coast anymore so I don't have access to fresh tuna as much as I used to.