Technique Defrosts Foods Evenly.

Komego of Tottori Prefecture and Kirin Engineering have jointly created a defrosting technique that lets foods thaw evenly between the surface and interior and thus better maintain their quality. The strong smell of fish like mackerel is less noticeable, and foods in general taste better. Komego is a manufacturer of a unique form of sushi that is square. It has used the defrosting technique for four years, allowing it to manufacture in …