This study investigated whether differences in previous dietary experiences with
Katsuobushi stock influence the palatability of reduced-salt dishes prepared using
Katsuobushi stock.
The palatability of reduced-salt Japanese-style clear soup improved as the concentration of
Katsuobushi stock increased, regardless of the subject's previous dietary experience with
Katsuobushi stock. In contrast, as the concentration of
Katsuobushi stock was increased, the palatability of reduced-salt Takikomimeshi (rice cooked with stock, soy sauce, and vegetables) improved among subjects who had more previous dietary experiences with
Katsuobushi stock, but it did not improve among subjects who had less previous dietary experiences with
Katsuobushi stock. This may have been due to differences in preferences regarding the characteristic taste and aroma of
Katsuobushi stock. This suggests that if the preference for the taste and aroma of
Katsuobushi stock can be increased through accumulated dietary experiences, then the palatability of various reduced-salt dishes containing
Katsuobushi stock can be improved.
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