Electronic chopsticks use a weak electric current to adjust sodium ions and alter the perception of taste, allowing people on low-sodium diets to enjoy flavorful food.
Professor Homei Miyashita at Meiji University in Japan has collaborated with the beverage company Kirin to develop electronic chopsticks that enhance salty flavor through electrical stimulation, along with a mini computer attached to a wristband, Guardian reported on April 19. The device uses a weak electric current to transport sodium ions from food through the chopsticks to the mouth, creating a salty sensation.
A Kirin employee using chopsticks that can enhance food flavor through electrical stimulation in Tokyo on April 15. (Photo: Reuters/Issei Kato)
The research team stated that they will refine the prototype and hope to provide the new chopsticks to consumers next year. They are expected to be popular in Japan, where some traditional dishes have high salt content due to ingredients like soy sauce and miso.
Adult Japanese individuals consume an average of about 10 grams of salt daily, which is double the World Health Organization (WHO) recommendation. The country’s Ministry of Health has proposed reducing daily salt intake to a maximum of 7.5 grams for men and 6.5 grams for women.
“The electronic chopsticks use a very weak electric current – insufficient to affect the human body – to adjust the function of ions such as sodium chloride and sodium glutamate to change taste perception, making food taste stronger or milder,” Kirin stated.
Tests on individuals following a low-sodium diet showed that the chopsticks helped increase the salty flavor of low-sodium food by about 1.5 times. Participants noted that when eating reduced-salt miso soup, the dish was enhanced in richness, sweetness, and overall flavor.
Excessive salt consumption can contribute to high blood pressure, the leading cause of heart attacks and strokes. “To prevent these diseases, we need to reduce our salt intake. However, if we try to cut down on salt in the traditional way, we will have to endure the discomfort of removing our favorite foods from our diet or eating bland food,” said researcher Ai Sato at Kirin.
Professor Miyashita’s laboratory is exploring additional methods to apply new technology to sensory functions. The team has also previously developed a lickable TV screen that simulates the flavors of various foods.
