ISSN: 20566522
First published in 2016
issues per volume
Volume 3 Issue 2
Cover Date: October 2018
Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature
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Authors:  Ole G. Mouritsen 
DOI: 10.1386/ijfd.3.2.103_1

Keywords
sensory design,tsukemono,pickles,preservation,flavour,mouthfeel,food culture,aesthetics,Japan

Abstract
Tsukemono is a Japanese word for pickled foods. They are as central to Japanese food culture as are cooked rice, dashi and soy sauce, and an integral part of the traditional Japanese cuisine in the daily fare as well as in formal meals. Tsukemono preparation covers a wide range of preservation and conservation techniques, including fermentation, and it is applied to vegetables and fruits as well as flowers. This article describes what tsukemono are, their history, the different kinds of tsukemono and the associated preparation techniques, as well as traditional and modern uses. A particular focus is on how the sensory design of the flavour and texture of tsukemono is based on the gastrophysics behind the culinary techniques used and the natural appearance of vegetables and fruits. Some nutritional and health aspects are discussed as well as aesthetic appearance.
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