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.
Tobiko is flying fish roe, and it is one of the most commonly used ingredients in sushi bars. These small crunchy eggs add a great color and flavor to rolled sushi and taste delicious as the main ingredient in gunkan sushi. These orange or red eggs can often be found served with (raw) quail egg on top of gunkan sushi.