科学で再現｜店レベルの「なす味噌炒め」｜なぜ店の味は軽い？【料理科学】

Name: 科学で再現｜店レベルの「なす味噌炒め」｜なぜ店の味は軽い？【料理科学】
Uploaded: 2026-06-18T00:00:00.000Z
Description: Why is homemade eggplant miso so heavy, while store-bought versions are lighter? We've thoroughly explained the reasons behind that irresistible sweet and savory flavor, and the sc

Why is homemade eggplant miso so heavy, while store-bought versions are lighter? We've thoroughly explained the reasons behind that irresistible sweet and savory flavor, and the science behind stir-fried eggplant miso. Thank you for reading. References/source list Varidi M. et al. (2023) Food Science & Nutrition. https://onlinelibrary.wiley.com/doi/1... Frying of eggplant (Solanum melongena L.), Journal of Food Engineering. https://www.sciencedirect.com/science... Krokida M.K. et al. (2000) Water loss and oil uptake as a function of frying time, Journal of Food Engineering. https://doi.org/10.1016/S0260-8774(99... Krokida M.K. et al. (2000) Effect of frying conditions on shrinkage and porosity, Journal of Food Engineering. https://doi.org/10.1016/S0260-8774(99... Changes in fat uptake of eggplant rings during deep-fat frying (PMC). https://pmc.ncbi.nlm.nih.gov/articles... Nasunin: A Review of Its Major Properties, ACS Food Science & Technology (2024). https://pubs.acs.org/doi/10.1021/acsf... Antioxidant activity of nasunin, an anthocyanin in eggplant peels (ScienceDirect). https://www.sciencedirect.com/science... Antiangiogenic Activity of Nasunin, J. Agric. Food Chem. https://pubs.acs.org/doi/10.1021/jf05... Study on browning mechanism of fresh-cut eggplant, Scientific Reports (2021). https://www.nature.com/articles/s4159... Browning Resistance Mechanism of Fresh-Cut Eggplant (PMC). https://pmc.ncbi.nlm.nih.gov/articles... Eggplant polyphenol oxidase multi-gene family, 3 Biotech. https://link.springer.com/article/10.... Phenolics content, fruit flesh color and browning in eggplant (ScienceDirect). https://www.sciencedirect.com/science... Characterization of Browning, Chlorogenic Acid and PPO in Eggplant (PMC). https://pmc.ncbi.nlm.nih.gov/articles... Maillard Reaction: Mechanism and Food Applications, Foods (MDPI, 2025). https://www.mdpi.com/2304-8158/14/11/... Antioxidant and Functional Activities of Maillard Reaction Products (PMC). https://pmc.ncbi.nlm.nih.gov/articles... Miso (Umami Components and Glutamic Acid in Miso), Umami Information Center. https://www.umamiinfo.com/richfood/fo... Impact of Caramelization on the Glass Transition Temperature of Sugars, J. Agric. Food Chem. (2008). https://pubs.acs.org/doi/10.1021/jf70... Strategies and mechanisms of sweetness enhancement in food, Int. J. Food Science & Technology (2025). https://academic.oup.com/ijfst/articl... Taste mixture interactions: Suppression, additivity, and the predominance of sweetness (ScienceDirect). https://www.sciencedirect.com/science... The addition of sweetness reduces aversion to high salt concentrations, Scientific Reports (2025). https://www.nature.com/articles/s4159... Sensory sweetness and sourness interactive response based on synergy and antagonism, npj Science of Food. https://www.nature.com/articles/s4153... Molecular mechanism for the umami taste synergism, PNAS. https://www.pnas.org/doi/10.1073/pnas... Umami the Fifth Basic Taste, PubMed. https://pubmed.ncbi.nlm.nih.gov/26247... *If the link destination has changed due to updates, etc., please search again on the official website. *This video is a derivative work based on [Touhou Project]. Touhou Project Fan Fiction Guidelines https://touhou-project.news/guideline/ #NasuMiso #YukkuriExplanation #YukkuriScience #YukkuriCooking

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