Abstract
In this feature, we have focused on the deliciousness of rice, the staple food of the Japanese.
We hope that our readers will be able to experience the richness of modern food from a variety of perspectives. We explained the following:
· Development of a sensory lexicon for cooked rice and its application to sensory evaluation
· Visualization of the hardness and stickiness of cooked rice grains in the food chain
· Trends in breeding of high eating quality rice cultivars in Japan
· Genetic analysis for eating quality and grain quality by using genome sequencing in rice
· Development and branding of high temperature tolerant “Shindai Koshihikari”
