Spices that color wide-ranging deliciousness

Spices have drawn attention in many fields in recent years. The rich aromas of spices are a key factor in adding color to deliciousness. While protecting spices, which are precious plant resources, we are tackling the challenge of reducing dependence on spice-based flavors, which traditionally have been compounded primarily from natural ingredients. Our targets include black pepper, an essential spice in so many dishes; sansho, or Japanese pepper, which has drawn attention as a trend; and wasabi, or Japanese horseradish, an indispensable ingredient in Japanese cuisine. We reproduce profiles derived through aroma analysis, and validate these through sensory evaluation to realize authentic flavor.