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.
One of the main characteristics of soy proteins like tempeh and tofu is that both take on whatever flavor surrounds them. If you put tempeh in an Indian dish, it will taste like curry or teriyaki or soy sauce in a Japanese dish. One way of prepping tempeh for everyday use is marinating it overnight. One easy suggestion: soy sauce, garlic and water.