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.
A: First of all, let's clarify what we're talking about for those not in the know. Tobiko is the tiny, orange, pearl-like stuff you find on sushi rolls. It's actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin).Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair.It even comes in multiple colorsblack, orange, red, greenall with different flavors and levels of spice. In its natural state, however, it is not very flavorful.Only after it's been processed with simple preservatives and flavoring does it take on the form most of us would recognize. As for whether or not it's nutritious, this is a difficult question to answer confidently given how little is known about tobiko processing.n its natural state, however, it is not very flavorful. Only after it's been processed with simple preservatives and flavoring does it take on the form most of us would recognize. As for whether or not it's nutritious, this is a difficult question to answer confidently given how little is known about tobiko processing.