Results 1 to 10 of about 862 (104)

Epidemiology of Out-of-Hospital Cardiac Arrest Due to Suffocation Focusing on Suffocation Due to Japanese Rice Cake: A Population-Based Observational Study From the Utstein Osaka Project [PDF]

Journal of Epidemiology, 2018
Background: Japanese rice cake (“mochi”) is a major cause of food-choking accidents in Japan. However, the epidemiology of out-of-hospital cardiac arrests (OHCAs) due to suffocation caused by rice cakes is poorly understood.
Taku Iwami, Tetsuhisa Kitamura, Kosuke Kiyohara   +2 more
exaly   +6 more sources

Rice cake ileus [PDF]

Clinical Case Reports
Key Clinical Message Japanese rice cake, mochi, is made from glutinous rice, a very sticky food. Mochi is a popular preserved food during the New Year holiday celebration. However, mochi can be hazardous because of lethal choking or ileus.
Osamu Imataki, Makiko Uemura
doaj   +2 more sources

Ethnobotanical review of traditional use of wild food plants in Japan [PDF]

Journal of Ethnobiology and Ethnomedicine
Background Japan, which has a diverse climate, is home to 8118 species of wild vascular plants, with more than 1000 of these species considered edible.
Yoshimi Osawa
doaj   +2 more sources

Seasonal choking in Japan: Japanese rice cake (mochi), ehomaki, and beans for Setsubun [PDF]

Resuscitation, 2020
Tatsuya Norii, Shimpei Nagata, Yutaka Igarashi   +2 more
exaly   +3 more sources

Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan

Liang you shipin ke-ji, 2022
Glutinous rice produced in the coldest rice cultivation region of Hokkaido Japan has low hardening speed and is suitable for Japanese sweet and steamed glutinous rice called okowa.
Hisashi TANNO, Tohru YOSHIMURA, Yuji HIRAYAMA   +2 more
doaj   +1 more source

Epidemiology of Food Choking Deaths in Japan: Time Trends and Regional Variations

Journal of Epidemiology, 2021
Background: With increasing age globally, more people may become vulnerable to food choking. We investigated the nationwide epidemiology of food choking deaths in Japan.
Yuta Taniguchi, Masao Iwagami, Nobuo Sakata, Taeko Watanabe, Kazuhiro Abe, Nanako Tamiya   +5 more
doaj   +1 more source

A Major Gene Identified for Rice Cake Hyper-Hardening in the Japanese Upland Rice Line "Kantomochi172".

Breeding Research, 2003
陸稲系統関東糯172号の持つ高度餅硬化性について，糊化特性を指標として遺伝様式を明らかにするため，ラピッド・ビスコ・アナライザーにより関東糯172号と水稲糯品種マンゲツモチとのF2個体のピーク温度と糊化開始温度を測定した．関東糯172号並みにピーク温度と糊化開始温度が高い個体（K型），関東糯172号並みにピーク温度が高く，糊化開始温度が両親間の個体（F型），両温度ともマンゲツモチ並みに低い個体（M型）が51 : 121 : 48の比率で分離した．K型とM型のF2個体に由来するF3集団では，それぞれ関東糯172号やマンゲツモチと同程度のピーク温度と糊化開始温度を示した．一方，F型のF2個体に由来するF3集団は，F2世代と同様にK型，F型およびM型の3群に1 : 2 : 1の比率で分離した．従って ...
Okamoto, Kazuyuki, Hirasawa, Hideo, Nemoto, Hiroshi   +2 more
openaire   +2 more sources

Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)

EFSA Journal, 2017
The food enzyme considered in this opinion is a β‐amylase (EC 3.2.1.2) from soybean submitted by Nagase (Europa) GmbH. This β‐amylase is intended to be used in the starch processing for maltose syrup production and the manufacture of a Japanese rice cake
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Wim Mennes, Maria Rosaria Milana, André Penninks, Andrew Smith, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Andrew Chesson, Boet Glandorf, Lieve Herman, Klaus‐Dieter Jany, Francesca Marcon, Davor Želježić, Davide Arcella, Zoltán Divéki, Yi Liu, Kim René Rygaard Nielsen, Karl‐Heinz Engel   +30 more
doaj   +1 more source

Mochi-related vs other food-related foreign body airway obstruction: outcomes from the MOCHI registry

Resuscitation Plus
Background: Mochi (Japanese rice cake) is frequently implicated in severe foreign body airway obstruction (FBAO) due to its distinctive viscoelasticity and adhesive properties.
Yutaka Igarashi, Tatsuya Norii, Hatsumi Nakanishi, Ryuta Nakae, Shoji Yokobori, Shoichi Yoshiike, Kosuke Shiroto, Tatsuho Kobayashi, Hiroko Kikuchi, Riko Wakisaka, Yosuke Homma, Masakazu Obayashi, Yasuo Shichinohe, Daiki Sunada, Ryu Sugimoto, Atsushi Koyama, Tomomi Iwashita, Masato Miyauchi, Tadashi Kaneko, Kazushige Inoue, Eiju Hasegawa, Nobuhiro Sato, Kiyoshi Matsuda, Jun-ichi Inoue, Takashi Tagami, Tomohiro Hattori, Toru Miike, Mayuko Koba, Kosuke Nakano, Naoki Tominaga, Eichi Narimatsu, Naofumi Bunya, Satoshi Yamanouchi, Hiroshi Takase, Tetsuya Matsuoka, Shota Nakao, Sung-Ho Kim, Toru Hifumi, Kazuhito Tamehiro, Yuji Tokuda, Mariko Sugita, Yoshihide Nakagawa, Hirotsugu Kaneshima, Taku Funakoshi, Ririko Kuwana, Kenta Ishii, Satoshi Takao, Sunao Yamauchi   +47 more
doaj   +1 more source

Real-World Quality Assessment of a Medium- and Long-Chain Triglyceride Oil for Deep Fried Japanese Rice Cakes (Agemochi)

Journal of Food Safety and Food Quality-Archiv für Lebensmittelhygiene
Background: Edible oil consisting of medium-chain triglycerides (MCTs) has potential health benefits; however, the low smoking temperature of this oil prevents its use in deep-frying. Therefore, this study aimed to evaluate the thermal stability of a synthetic medium- and long-chain triglyceride (MLCT) oil, as well as its acceptability for cooking ...
Hirokazu Tsubone, Yasuyuki Taki, Tatsushi Mutoh, Yasuko Tatewaki, Ryota Tochinai, Kazumasu Sasaki, Yushi Muto   +6 more
openaire   +1 more source