Skip to main content

Table 4 Differences in cognitive structure between chefs of Japanese and French cuisine

From: Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants

CSFs

Chefs of Japanese cuisine

Japanese chefs of French cuisine

1. Utilization of main ingredient texture

Receiver factor

Cause factor

2. Utilization of main ingredient flavor

Key factor

Most important factor

3. Utilization of main ingredient umami

Key factor

Receiver factor

4. Featured main ingredient

Receiver factor

Cause factor

5. Good pairings (complements) between main and secondary ingredients

Cause factor

Cause factor

6. Not too rich

Independent factor

Cause factor

7. Good balance

Receiver factor

Cause factor

8. Cuisine more Japanese (or French) in style

Key factor

Most influential factor

9. Elegance

Receiver factor

Receiver factor

10. Surprise

Receiver factor

Receiver factor