ニューヨーク・タイムズのインスタグラム(nytimes) - 10月10日 06時54分

Take a bite out of these sesame doughnuts and you’ll discover a texture so unique the Taiwanese have a special term for it: “Q.” “It’s difficult to explain what Q means exactly. Basically it means springy, soft, elastic,” said Liu Yen-ling, a manager at a popular teahouse chain in Taiwan. Q texture is to Taiwanese what al dente is to Italians — that is, cherished and essential. The texture is found in both savory and sweet foods, and is most often used to describe foods that contain some kind of starch like noodles, tapioca pearls and fish balls. With the rapid proliferation of bubble milk tea shops and other Asian snack stores across the United States, there has emerged a broader appreciation for this once “exotic” texture, even if the vocabulary to describe it hasn’t exactly caught up. @billyhckwok took this photo while on #nytassignment. Visit the link in our profile to read more.

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