Do you know this Canadian science-news show?
http://www.exn.ca/dailyplanet/story.asp?id=2004090754
They were in Japan for a week and interviewed a guy who's invented a method of freezing food with strong magnetic fields incorporated in the freezing process; the fields line the water molecules up in such a way that the ice doesn't expand as much as usual, and so does not burst plant and animal cell walls.
The result is that frozen food, when unfrozen, is much less damaged and soggy. Imagine frozen sushi that unfreezes to be almost exactly like when it was frozen.
This is a new technology that has not been used commercially yet, but it won't be long!
http://discoverychannel.ca/interactives/japan/fra...eo/wednesday6.html
