High-tech chopsticks trick tongues into tasting a lot of salt in foods that have only a little. Japan hopes the utensils persuade salt-loving eaters to try low-salt foods.
TOKYO—Pickled squid innards and cucumbers in brine are among the foods that make Japanese meals strikingly salty. Don’t forget the soy sauce.
Maneuvering the high-tech chopsticks—still in the laboratory stage—is less than elegant. Diners have to tie a powered control unit around their wrist and string a cable to the chopsticks. Researchers say the next step is to shrink the electronics small enough to incorporate into chopsticks. Ai Sato, a Kirin researcher, is working on the high-tech chopsticks that enhance the saltiness of food.Japanese consume an estimated four or so grams of sodium a day on average, twice as much as what the World Health Organization recommends.
One likely reason for the difference is Japan’s relatively healthy diet of fish, tofu, vegetables and rice. The nation’s lofty rates of hypertension owe more to how the food is prepared. Mackerel simmer in soy sauce. Tofu cubes bob in salty miso soup. Vegetables pickle in salt.The Yomiuri Shimbun/Associated Press
Satoru Okamoto, 46, finds salt-reduced dishes generally flavorless, an honest confession from the co-founder of an online shop that specializes in such foods. He has been on dialysis for nearly two decades because of a kidney disorder that imposed dietary restrictions.
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