{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,6]],"date-time":"2026-03-06T06:22:04Z","timestamp":1772778124031,"version":"3.50.1"},"reference-count":16,"publisher":"Oxford University Press (OUP)","issue":"9","license":[{"start":{"date-parts":[[2016,10,3]],"date-time":"2016-10-03T00:00:00Z","timestamp":1475452800000},"content-version":"vor","delay-in-days":593,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2015,5,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Background. \u2003Sushi is a traditional Japanese cuisine enjoyed worldwide. However, using raw fish to make sushi may pose risk of certain parasitic infections, such as anisakidosis, which is most reported in Japan. This risk of infection can be eliminated by freezing fish; however, Japanese people are hesitant to freeze fish because it is believed that freezing ruins sushi's taste.<\/jats:p>\n               <jats:p>Methods. \u2003A randomized double-blind trial with discrimination testing was conducted to examine the ability of Japanese individuals to distinguish between frozen and unfrozen sushi. A pair of mackerel and squid sushi, one once frozen and the other not, was provided to the participants, and they were asked to answer which one tasted better.<\/jats:p>\n               <jats:p>Results. \u2003Among 120 rounds of discrimination testing involving the consumption of 240 pieces of mackerel sushi, unfrozen sushi was believed to taste better in 42.5% (51 dishes) of cases, frozen sushi was thought to taste better in 49.2% (59 dishes), and the participants felt the taste was the same in 8.3% (10 dishes). The odds ratio for selecting unfrozen sushi as \u201ctastes better\u201d over frozen sushi was 0.86 (95% confidence interval [CI], .59\u20131.26; P = .45). For squid, unfrozen sushi was believed to be superior 48.3% of the time (58 dishes), and frozen sushi, 35.0% of the time (42 dishes). They were felt to be the same in 16.7% (20 dishes) (odds ratio, 1.38; 95% CI, .93\u20132.05; P = .11).<\/jats:p>\n               <jats:p>Conclusions. \u2003Freezing raw fish did not ruin sushi's taste. These findings may encourage the practice of freezing fish before using it in sushi, helping to decrease the incidence of anisakidosis.<\/jats:p>","DOI":"10.1093\/cid\/civ057","type":"journal-article","created":{"date-parts":[[2015,2,20]],"date-time":"2015-02-20T20:40:26Z","timestamp":1424464826000},"page":"e43-e48","source":"Crossref","is-referenced-by-count":8,"title":["Is the Quality of Sushi Ruined by Freezing Raw Fish and Squid? A Randomized Double-Blind Trial With Sensory Evaluation Using Discrimination Testing"],"prefix":"10.1093","volume":"60","author":[{"given":"Kentaro","family":"Iwata","sequence":"first","affiliation":[{"name":"Kobe University Graduate School of Medicine 1 Division of Infectious Diseases Therapeutics ,"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Takahiko","family":"Fukuchi","sequence":"additional","affiliation":[{"name":"Kobe University Graduate School of Medicine 1 Division of Infectious Diseases Therapeutics ,"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kenichi","family":"Yoshimura","sequence":"additional","affiliation":[{"name":"Kanazawa University Hospital 2 Innovative Clinical Research Center (iCREK) , ,","place":["Japan"]}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"286","published-online":{"date-parts":[[2015,2,18]]},"reference":[{"key":"2024111411395497800_CIV057C1","doi-asserted-by":"crossref","first-page":"e1071","DOI":"10.1016\/j.ijid.2013.05.008","article-title":"Anisakis just think about it in an emergency!","volume":"17","author":"Bucci","year":"2013","journal-title":"Int J Infect Dis"},{"key":"2024111411395497800_CIV057C2","doi-asserted-by":"crossref","first-page":"806","DOI":"10.1086\/656238","article-title":"Anisakidosis: perils of the deep","volume":"51","author":"Hochberg","year":"2010","journal-title":"Clin Infect Dis"},{"key":"2024111411395497800_CIV057C3","doi-asserted-by":"crossref","first-page":"104","DOI":"10.4269\/ajtmh.2010.09-0780","article-title":"Clinical features of bowel anisakiasis in Japan","volume":"83","author":"Yasunaga","year":"2010","journal-title":"Am J Trop Med Hyg"},{"key":"2024111411395497800_CIV057C4","article-title":"Sushi chefs fume over EU freezing law. 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Is the sushi bar guilty?","volume":"3","author":"Oshima","year":"1987","journal-title":"Parasitol Today"},{"key":"2024111411395497800_CIV057C10","doi-asserted-by":"crossref","first-page":"1297","DOI":"10.1086\/496920","article-title":"Sushi delights and parasites: the risk of fishborne and foodborne parasitic zoonoses in Asia","volume":"41","author":"Nawa","year":"2005","journal-title":"Clin Infect Dis"},{"key":"2024111411395497800_CIV057C11","article-title":"On anisakiais [in Japanese]","author":"National Institute of Infectious Diseases"},{"key":"2024111411395497800_CIV057C12","article-title":"What's up with Amsterdam","author":"Raw herring"},{"key":"2024111411395497800_CIV057C13","article-title":"Mathematics of a lady tasting tea","volume-title":"The world of mathematics","author":"Fisher","year":"1956"},{"key":"2024111411395497800_CIV057C14","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1017\/S0266462300004670","article-title":"The spread of upper gastrointestinal endoscopy in Japan and the United States: an international comparative analysis of technology diffusion","volume":"9","author":"Kasumi","year":"1993","journal-title":"Int J Technol Assess Health Care"},{"key":"2024111411395497800_CIV057C15","doi-asserted-by":"crossref","first-page":"1046","DOI":"10.1093\/cid\/cir1040","article-title":"Identification of Kudoa septempunctata as the causative agent of novel food poisoning outbreaks in Japan by consumption of Paralichthys olivaceus in raw fish","volume":"8","author":"Kawai","year":"2012","journal-title":"Clin Infect Dis"},{"key":"2024111411395497800_CIV057C16","article-title":"Health at a glance 2009: OECD indicators","author":"Organisation for Economic Cooperation and Development"}],"container-title":["Clinical Infectious Diseases"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/academic.oup.com\/cid\/article-pdf\/60\/9\/e43\/1131512\/civ057.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/academic.oup.com\/cid\/article-pdf\/60\/9\/e43\/1131512\/civ057.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,14]],"date-time":"2024-11-14T11:47:36Z","timestamp":1731584856000},"score":1,"resource":{"primary":{"URL":"https:\/\/academic.oup.com\/cid\/article\/60\/9\/e43\/405137"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,2,18]]},"references-count":16,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2015,2,18]]},"published-print":{"date-parts":[[2015,5,1]]}},"URL":"https:\/\/doi.org\/10.1093\/cid\/civ057","relation":{},"ISSN":["1537-6591","1058-4838"],"issn-type":[{"value":"1537-6591","type":"electronic"},{"value":"1058-4838","type":"print"}],"subject":[],"published-other":{"date-parts":[[2015,5,1]]},"published":{"date-parts":[[2015,2,18]]}}}