In 2005, researchers at Japan’s National Food Research Institute, among them Hayakawa Fumiyo, published a collection of Japanese texture terms. Their list holds 445 words. Among them are sakusaku, light and crisp, mochimochi, soft and springy, shakishaki, crunchy and fresh, and paripari, crackling crisp.
The researchers also report that words for stickiness and springiness, such as nebaneba and mochimochi, are common in the vocabulary of consumers.