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Food Science with a Kyoto Flavor

  • Tasting at Labo events involves scientific rigor, not just the taste buds.

    Tasting at Labo events involves scientific rigor, not just the taste buds.

  • The JSIC brings chefs and researchers together to tackle a given theme over a year or so, gathering regularly at Labo events to test and discuss their work. Participant Satake Yōji (right) prepares samples for tasting at a 2017 JSIC symposium in Tokyo. (Courtesy Ryūkoku University)

    The JSIC brings chefs and researchers together to tackle a given theme over a year or so, gathering regularly at Labo events to test and discuss their work. Participant Satake Yōji (right) prepares samples for tasting at a 2017 JSIC symposium in Tokyo. (Courtesy Ryūkoku University)

  • A range of samples tested at a Labo event focusing on shokkan, the “mouthfeel” of the food. (Courtesy Ryūkoku University)

    A range of samples tested at a Labo event focusing on shokkan, the “mouthfeel” of the food. (Courtesy Ryūkoku University)

  • Shimoguchi Hideki’s creation combines the French influence of a butter-rich bechamel sauce with traditional Japanese ingredients like milt and yuzu citrus.

    Shimoguchi Hideki’s creation combines the French influence of a butter-rich bechamel sauce with traditional Japanese ingredients like milt and yuzu citrus.

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