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Authors
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (21H04738)
Japan Seafood Trading Co., Ltd.
The University of Tokyo
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Article History
Received: 11 July 2025
Accepted: 10 October 2025
First Online: 2 November 2025
Declarations
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: This study was conducted as a joint research project funded by Japan Seafood Trading Co., Ltd. The funding was used primarily to cover venue rental fees for the tasting experiment, personnel costs for experimental staff, and the purchase of participant incentives.
