Fierce Umami 2

Umami is the essence of Japanese cuisine, and is recognized as one of the five basic tastes. Umami-rich Japanese stock, dashi, is the key element of the authentic Japanese cuisine. Since 1960s, umami was misunderstood to be the cause of “Chinese food syndrome”. Toxicology studies, however, can’t reproduce the syndrome. Three umami compounds identified almost a century ago are glutamate, insinuate (IMP) and guanosine monophosphate (GMP).
Konbu is rich in glutamate.
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Shiitame-mushroom is rich in GMP.
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Katsuobushi (bonito-flakes) is rich in IMP.
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Greg is explaining his recipe.
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Cherry tomatoes are rich in glutamate. Chew on it for a couple minutes. After sourness and sweetness passes the tongue, the lingering flavor is mostly umami. Aside from its own taste, umami alters the perception of the other four tastes. It makes sodium taste saltier and sugar tastes sweeter. However it also suppresses sour and bitter flavors. When students tried organic chicken soup and mushroom soups, the addition of MSG made each soup taste even better. My mother always added a teaspoon of “secret” as she called it to a soup or sauce at the end. The “secret” was often soy sauce or Worcestershire sauce or ajinomoto (MSG). Both sauces are rich in umami flavors. Umami has an ability to make food taste complete.
Organic soup vs. organic soup + MSG. The former was good, but the latter was yummy.
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  • 2017⁄08⁄03(木)
  • 10:30

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  • 2017⁄06⁄08(木)
  • 04:44