Table 1 Culinary success factors identified by laddering [3]
From: Temporal design of taste and flavor: practical collaboration between chef and scientist
Factors | |
|---|---|
1. | Utilization of main ingredient texture |
2. | Utilization of main ingredient flavor |
3. | Utilization of main ingredient umami |
4. | Featured main ingredient |
5. | Good pairings (complements) between main and secondary ingredients |
6. | Not too rich |
7. | Good balance |
8. | Cuisine more Japanese in style |
9. | Elegance |
10. | Surprise |