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Kyota Shiroyama

For Kyota Shiroyama's latest contributions to The Japan Times, see below:

Cooling process to keep food tasty brings out best in fish, pears

National Mar 9, 2004

Cooling process to keep food tasty brings out best in fish, pears

A technique developed 34 years ago by chance is now in wide use to preserve a variety of foods, including sashimi, dairy products, vegetables and Tottori Prefecture's 20th Century-brand pears. The technique to keep foods fresh at temperatures just above their freezing point is called ...