Textural Characteristics of Japanese Foods

要旨

Washoku is a social practice associated with food embodying the Japanese people's spirit of “respect for nature.” This chapter presents an overview of the textural characteristics of some Japanese food in relation with hydrocolloids and the status of food science and technology. Although the consumption of rice has been steadily decreasing in Japan, cooked rice is a staple in the Japanese diet. Surimi seafood is one of the most important processed products prepared from fish meat with a long history in Japan. Rheological difference between different species and rheological change by freeze–thaw treatment has been reported in Japanese literatures. M. Sato et al. studied the effect of sesame oil content on the rheological properties of gomatofu. In the 1960s in Japan, AF2 (Furylfuramide) was used as a preservative for tofu, but it was withdrawn in 1974 because of its carcinogenic risk.

主題