1.
texture (of food); feel on the teeth; mouthfeel
The physical sensation a food gives when bitten into — how crisp, soft, chewy, or crunchy it feels against the teeth. A standard term in food writing, product descriptions, and restaurant reviews, focusing specifically on the tactile experience of chewing rather than on taste.
歯触りがいい。
It has a pleasant texture.
このクッキーはサクサクした歯触りだ。
These cookies have a crispy texture.
新鮮な野菜のシャキシャキした歯触りがこのサラダの魅力だ。
The crisp texture of the fresh vegetables is what makes this salad so appealing.
Compound of 歯 ('tooth') and 触り ('touch; feel'). Refers specifically to the tactile sensation food makes on the teeth when chewed.
USAGE:
- Typically used as a predicate with いい or 悪い, or modified by an onomatopoeia describing the texture.
- Often appears in food reviews, snack product copy, and cooking shows.
- Distinct from 口当たり, which covers the overall feel of food in the mouth (smoothness, softness on the tongue), not just the bite.
COMMON COLLOCATIONS:
- 歯触りがいい: to have a pleasant texture
- サクサクの歯触り: a crispy texture
- シャキシャキした歯触り: a crunchy, crisp texture
- コリコリとした歯触り: a firm, springy texture (as with cartilage or mushrooms)
- 歯触りを楽しむ: to enjoy the texture
SIMILAR WORDS:
- 口当たり: mouthfeel — broader; describes the overall feel of food or drink in the mouth, including smoothness.
- 食感: texture (of food) — the most general culinary term; covers both bite and mouthfeel.
- 舌触り: feel on the tongue — focuses on smoothness or roughness against the tongue rather than chewing.