Genuine Washoku Straight to Your Dinner Table
Technology knows no limits; you can enjoy the best of Washoku, Japanese cuisine, straight to your dinner table just out of the kitchen of a genuine, first-class traditional Japanese restaurant in Kyoto. How does that work? This episode tells you how.
Japan leads the world in its freezing technology that now makes it possible to freeze the kind of foodstuff hitherto considered unsuitable for freezing. Family restaurants and company cafeterias can now offer defrosted dishes totally different in taste and appearance and, further, will change the entire course of the world's food-service chain and the way of food-freezing industry at large.
A woman from the countryside of Kansas visited Nikko, a typical scenic spot in Japan, and had her dinner at an innocent Japanese restaurant. She tasted traditional, homemade Japanese dishes and ever since she can't forget "that taste". Unlike LA and New York, she doesn't have a kind of Japanese eating joints in her neighborhood and one day she found by chance a frozen Tofu branded "Nikko".
She bought it home and tried it. She found to her surprise the exactly the same Tofu she had tasted back in Nikko.
Tofu is one of the foodstuffs hard to freeze. But as the woman says the topmost technology can deliver foodstuff of the same, homogenous quality anywhere in the world without any special freezing device.
The key to this innovation is a substance called "anti-freeze". Add this substance to foodstuff before freezing, and you can retain the pre-freezing quality of foodstuff even defrosted in the original refrigerator.
The substance itself has been long known but costly. Several years ago, a Japanese researcher found the same substance contained in a familiar plant and managed to industrialize it.
Professor Hidehisa Kawahara of Kansai University hunted for the substance in some 18 familiar plants and nailed down on white radish sprouts as its source. A clean evidence for Japan's super freezing technology.
News Source: Nikkei Shimbun
