Video-endoscopic comparison of swallowing waxy rice mochi and waxy wheat mochi: improvement of a traditional Japanese food that presents a choking hazard.

The article discusses a research conducted to examine the properties of waxy rice mochi and waxy wheat mochi to improve traditional Japanese food that offers choking hazards through video-endoscopy. Topics include use of waxy wheat mochi due to its property of less cohesiveness and adhesiveness, use of sensory evaluation to compare difference in chewing and swallowing waxy rice mochi and waxy wheat mochi, and evaluation of food samples by video-endoscopy.