From July 2019, the University of Tokyo Graduate School of Agriculture and Life Sciences "Health and Nutrition Function Science" Social Collaboration Course, Japan Food Science Institute and Kura Sushi Co., Ltd. will further increase the data based on the data quantified by the scientific approach. We have started an analysis that pursues deliciousness and health.
Kura Sushi has been based on the concept of "safety, deliciousness, and cheapness" since its establishment, and has four major additives, chemical seasonings, artificial sweeteners, synthetic colorants, and artificial preservatives, in all of the more than 200 types of foodstuffs handled in stores. We are particular about the ingredients, quality, and taste of the food itself, without using.As the environment surrounding the food service industry changes day by day, this analysis has been realized in order to provide better products to consumers.
The first analysis, which started with the theme of "Delicious food is good for the body. Good food is delicious." Is the best of the number one product "Aged Tuna" that sells about 7,000 million dishes a year at Kura Sushi. Aging time.While keeping the room temperature and humidity constant in the central kitchen of Kura Sushi, the lean part of the tuna whose concentration and water temperature are strictly controlled is from 0 hours (not aged) to 24 hours and 36 hours. , 48 hours, 72 hours, 120 hours respectively.They are re-frozen and transported to the University of Tokyo, where the concentrations of glutamic acid and inosinic acid, which affect the taste, are measured. Professor Manabe of the Japan Food Science Institute considered the "optimal point of deliciousness".
As a result of the measurement, the umami component increased to 48% after 140 hours, so the aging time with the best balance of the umami component was derived as 48 hours.Based on this result, the aging time of tuna was changed from 36 hours to 48 hours, and sales began on November 11 as "extremely aged tuna".
