'A preference for chewiness, or any texture, is learned, dependent upon the foods we were exposed to growing up. And so it’s limiting that chewy foods aren’t as frequently served in many European cuisines.'
—both staples of their respective cuisines—though they are decidedly less elastic and perhaps lower on the chewy scale when compared to boba pearls.
“Asian food has loads of Q texture, especially in the food we eat every day. Noodles, for example, which are one of my staples—and more important than even rice!—as well as the stuff we eat with our noodles: fish balls, fish cake, and farmed prawns. They all have that chewy texture,” explains Junda Khoo, cofounder and head chef behind, a colorful, layered rice cake common in Southeast Asia.
A preference for chewiness, or any texture, is learned, dependent upon the foods we were exposed to growing up. And so it’s limiting that chewy foods aren’t as frequently served in many European cuisines, though the texture does appear in sweet snacks like gummy bears, says Willa Zhen, PhD, professor of liberal arts and food studies with the Culinary Institute of America.
But the appreciation gulf may be shrinking now, at a time when more and more cooks and eaters have more access to—and interest in—foods from cultures that are not their own. Today’s diners can choose from a wider range of restaurants in both cities and suburbs, and online grocery stores make previously hard-to-find ingredients available at a click of a button.
“I think part of why there’s an appreciation for chewiness [in certain cultures] is that it takes a lot of skill and technique on the part of the cook to highlight chewiness,” Dr. Zhen explains. To make mochi, for example, requiresglutinous rice at a quick pace. “It’s also a lot more labor-intensive for the eater to enjoy, but there’s a lot to be said for being in the moment of chewing your food, appreciating the texture, and enjoying the fruits of labor that made it all possible,” Dr.
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