Koku in Food Science and Physiology

Discover the fascinating world of "Koku in Food Science and Physiology" by Toshihide Nishimura, published by Springer Verlag in 2020. This groundbreaking book delves into the science behind the concept of "koku," a vital aspect of understanding food palatability in Japanese cuisine. With 193 pages of insightful content, this edition is perfect for food scientists, culinary professionals, and anyone interested in the intricate relationship between flavor and physiology. As interest in Japanese culinary arts grows globally, this book serves as an essential resource for those looking to deepen their knowledge of food science. Explore the nuances of taste and the cultural significance of koku, and elevate your understanding of food like never before.