Frozen food exists all over the world, but Japan is at the cutting edge of research and development. Modern products are almost identical to fresh goods both in texture and nutritional value. This time on Japanology Plus, our theme is frozen food. Our guest is university professor Toru Suzuki, who discusses the challenges involved in frozen food research. And in Plus One, Matt Alt tries cooking with frozen ingredients. His teacher is Takashi Nishikawa, a man some call the Freezer King.
Thanks to the latest freezing technology, vegetables like spinach can be stored for a few months, then reheated with almost no loss in texture or nutritional value.
Mango is cut before it's frozen. The pit and skin are discarded, making the fruit lighter and cheaper to transport.
Matt Alt tries his hand at cooking with frozen ingredients.