With the development of freezing techniques from the late twentieth century frozen foods have been circulated and they can keep good and be circulated if their temperatures are properly managed and be served in a state as good as the raw ones if properly thawed, though a bit inferior in freshness or taste, and the supplies are stabilized.
20世紀末頃よりは冷凍技術の発達にも伴い、鮮度や味の面ではやや劣るものの、適切に温度管理されれば保存や流通にも耐え、適切に解凍することで生に近い状態に出来る冷凍の食材が流通しており、その供給も安定している。