Texture of Japanese foods

Abstract

Texture of some traditional Japanese foods made from rice, vegetables, fish, and soybeans are discussed, as well as some accepted Western foods and some new fabricated foods. Universally accepted qualities seem to be crispness, crunchiness, hardness, softness, pliability, etc. It seems that a texture uniquely accepted by the Japanese is “stickiness.” Textures of newly developed Japanese food products will probably have to be modified to suit the dietary cultures of each country for international acceptance.