In Japan, Crispy Tempura and Crunchy Celery Get Their Own Texture Descriptors

These adjectives capture the perceived sounds different foods make when we eat them. Per to estimates, there are 445 such words in the Japanese language. “English has only slightly more than 130 words to describe the way foods feel in our mouths,” sets out Kendra Pierre-Louis in Popular Science ‘s exploration of food texture in its latest issue themed around taste. She notes that, in the English language, “most—like crackle, crack, crisp, crunch, and snap —refer to the sensation of biting into something business.

For a country that emphasizes food so much, it is only natural that there is a vocabulary to match. The slippery quality of tororo soba is described as neba neba in Japanese. Get the method > Photography by Linda Pugliese; Food Styling by Jason Schreiber; Prop Styling by Elvis Maynard A greater range of descriptors allows for greater nuance and specificity in description.

It would be a herculean effort to list all of the Japanese onomatopoeia describing food textures, but we can start with a tour of our kitchens to identify some of the most common ones. Saku saku The box of Walkers Shortbread that might be in your kitchen pantry is saku saku.

Shortbread, tempura, and kettle chips are saku saku, but a celery salad is definitely not. Shaki shaki In direct contrast to the richness that defines saku saku foods, shaki shaki foods are refreshing and healthful.

Kari kari Kari kari is a very specific crispness describing food that has been dried or baked so that the fats have rendered—or foods that have been crisped in fat. Use it in a sentence: The bacon has been frying for so long that it’s turned kari kari.

Pari pari This refers to a light and delicate crunch, like that of sembei, or Japanese rice crackers. Use it in a sentence: These chips are so light and pari pari—perfect for adding some crunch to a salad!

Use it in a sentence: For the most fuwa fuwa pancakes, beat the batter briskly to incorporate air. Bubble tea pearls, the tendon in your bowl of pho, and (of course) mochi are all considered mochi mochi. Use it in a sentence: The chewiness of mitarashi dango ’s mochi mochi texture makes them fun to eat.

Get the method > Photography by Linda Pugliese; Food Styling by Jason Schreiber; Prop Styling by Elvis Maynard Toro toro Rich, melting dishes are toro toro. Use it in a sentence: These short ribs are so toro toro that they melt in your mouth. Neba neba A beloved texture in Japanese kitchens, neba neba foods are viscous—so much so that they can form threads between the dish and your utensil.

Use it in a sentence: Combining neba neba foods like wakame and natto is so refreshing in the summertime.