The chopsticks, co-developed by Meiji University professor Homei Miyashita and Japanese beverage company Kirin Holdings, work through a tiny computer worn on the diner’s wrist. They use a weak electrical current (small enough to not have an effect on the human body) to adjust the function of sodium chloride ions in the food, effectively amplifying any existing salty flavor.
To test the chopsticks, Miyashita’s team presented 36 volunteers with gel samples imitating the flavors of “ordinary food” and food with 30 percent less sodium. The volunteers confirmed the chopsticks caused the perceived taste of the reduced-sodium sample to match that of the “ordinary food” sample. The same results were replicated when tested with regular and reduced-sodium miso soup. The chopsticks multiply any existing salty taste by up to 1.5, according to Kirin’s press release.
(Photo: Kirin Holdings)
Just in time, too. Japan’s Ministry of Health, Labor and Welfare has reportedly begun an initiative to get the country’s citizens to consume less salt. Some Japanese staple ingredients (soy sauce, miso) contain high volumes of sodium, leading individuals to consume an average of ten grams of sodium per day when the recommended intake is about seven grams. Using these ingredients in smaller quantities and then opting for the electric chopsticks at the dinner table would allow diners to continue to enjoy their favorite flavors without sacrificing their physical health.
Excessive sodium consumption is associated with a number of health risks: namely high blood pressure, which can lead to heart attack or stroke. On the other hand, reducing one’s sodium intake can help bring one’s blood pressure back to a safe range, reducing the risk of hypertension or cardiac arrest. Japan is far from the only country concerned about this. The CDC estimates that reducing overall sodium consumption here in the US “could prevent thousands of deaths annually.”
Miyashita and Kirin will continue to iterate on the electric chopsticks until they’re ready for consumer use, which they hope will be next year.
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