Japanese texture vocabulary provides a valuable perspective on food culture because it not only describes sensory experiences but also reflects eating habits and values associated with food. This column introduces studies on the collection, classification, and consumer recognition of Japanese texture terms and discusses how texture vocabulary provides insights into Japanese food culture and changes in eating practices over time. Through questionnaire surveys and literature reviews, a total of 445 Japanese texture terms were collected, a number considerably larger than that reported for many other languages. This richness may reflect both the diversity of food textures in Japan and the extensive use of onomatopoeic expressions in Japanese. A large-scale consumer survey conducted in 2004 revealed that recognition of texture terms varied according to age and gender, reflecting differences in food experience. A comparable survey conducted in 2018 showed changes in term recognition over time: recognition of terms associated with traditional foods had declined, whereas recognition of terms related to desirable textures and popular foods had increased. These findings suggest that texture vocabulary serves as a valuable cultural resource for understanding changes in Japanese food culture and contemporary eating practices.

Abstract
Texture Vocabulary as a Windowinto Food Culture
Distinctive Characteristics ofJapanese Texture Vocabulary
    1. Developing a Japanese Texture Lexicon
    2. Sources of the Richness of Japanese Texture Vocabulary
    3. Texture Vocabulary Reflecting Traditional JapaneseFoods
Changes in Japanese Consumers'Recognition of Texture Vocabulary
    1. Demographic Differences in Texture VocabularyRecognition
    2. Changes in Recognition Between 2004 and 2018
    3. Texture Vocabulary as a Mirror of Social Change
Texture Vocabulary as aCultural Resource
Conflict of Interest
References

• Fumiyo Hayakawa(Institute of Food Research, National Agriculture and Food Research Organization) Corresponding author