Language can turn sound into sensation: from harsh, punchy gatsun ガツン (a sharp thud); zakuzaku ザクザク (a knife cutting); and paki– パキッ (a sharp crack) to softer shitohito しとしと (gentle pattering), potapota ぽたぽた (dripping), sarasara さらさら (a liquid pouring smoothly), and petapeta ぺたぺた (slapping/sticking sounds). In this section, we explore how Japanese ideophones that express sounds related to the preparation and eating of food have changed over time, how they have become increasingly intertwined with other senses, and how lexical creativity has evolved along with the changing culinary scene in Japan.