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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
  1. The numberings in the table menus were set for visibility.