Kamaboko fish cake, for example, is made by making a paste of fish meat, then shaping and steaming it. This emphasis on textures in Japanese cuisine is not limited to sashimi in fact, fish meat can take on totally different forms that present agreeable variations in texture. Examined under a microscope, the surface of a slice of fish cut with such a sharp blade is very smooth, showing little damage to the flesh tissue: when eating sashimi, the tongue is highly receptive to this silken texture. The yanagiba knife used to slice fish for sashimi has a special long, finely sharpened blade that chefs make a rule to re-hone each day after use.
#FUGU AND NATTO FULL#
From net to plate, the firmness of fish flesh changes quickly over time, and, in serving their customers, chefs prepare fish in full awareness of this timing. The fatty flesh of tuna, for instance, has the velvety texture of a ripe avocado the firm, resilient flesh of the fugu puffer fish is sliced thin to the point of transparency, such that the pattern on the serving plate is visible, yet its texture is still appreciated. Its preparation is relatively simple, and the seasonings and condiments used are minimal, yet the textures of sashimi vary widely depending on the size and type of fish, which allows diners to savor all sorts of distinctive taste sensations. There are many factors surrounding food that affect the experience of texture.
1 This implies that much of the pleasure of Japanese cuisine is evoked by diverse food textures. Fumiyo Hayakawa, a researcher at Japan’s Institute of Food Research, National Agriculture and Food Research Organization, has identified 445 Japanese terms used to describe food texture and sensation, including numerous onomatopoeic words-the most in the world, as compared to seventy-seven such descriptors in the English language, 144 in Chinese and 227 in French. Japanese cuisine does not use many spices or dairy products, so the breadth of taste and aroma stimuli may not be very extensive however, as suggested by the Japanese expressions hazawari (“texture felt by the teeth”), shitazawari (“texture-feel on the tongue”) and nodo goshi (“the sense of food or drink passing down the throat”), there is tremendous variation in how perceptions related to textures of food can be expressed. Therefore it is indeed correct to express the spiciness of chili as being “hot,” while the “cool” refreshing experience of mint is felt by receptors that respond to temperatures 28☌(82☏) and below. By way of illustration, the spicy sensation of chilies or peppers and the heat sensation of temperatures over 43☌ (109☏) are transmitted from mouth to brain via the same types of signals. Interestingly enough, it has been determined that the warmth and coldness of foods, as well as stimulus from spices, are all discerned by the same receptors within the mouth. All of these sensations are recognized by the trigeminal nerves, the terminal nerves responsible for sending signals to the brain. Temperature and spiciness fall into this category as well.
Sometimes referred to as mouthfeel, this involves the physical feel of food experienced in the mouth, such as firm, soft, elastic or viscous. In addition to taste and smell, a key component in Japanese cuisine is that of texture. Nearly transparent slices of fugu sashimi, accompanied by soy sauce-based dipping sauce
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