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.
It really doesn't taste like any other thing I can think of. Of course the closest thing is what it is made from, taro root. Taro root is to poi, as a potato is to mashed potato (taste wise). That's a very rough comparison though. Texture-wise, try to imagine what it would be like to eat a tablespoon of Elmer's Glue (it'll take more than a few chews, if you even call it that, to get it down). It's really an acquired taste.