What You Need to Know
The cooking temperatures and times are calibrated to denature proteins, gelatinize starches, and extract aromatic compounds while preserving the symbolic integrity of each dish. Protein denaturation occurs around 70–80 °C, starch gelatinization at 100 °C, and Maillard reactions contribute to umami flavor. These processes are carefully controlled to maintain both safety and ritual significance.
The Science
Primary Reaction
Protein denaturation, starch gelatinization, Maillard reaction