Umami: How to maximise the savoury taste that makes food so satisfying

miso soup

James Winspear

What you need
Kombu (dried kelp)
Katsuobushi (tuna flakes)
Miso paste
Silken tofu
Spring onion

UMAMI, from the Japanese words for “delicious taste”, was first described by chemist Kikunae Ikeda in 1907, but it took a while for the rest of the world to catch on. The word’s first appearance in a mainstream English-language publication came in New Scientist in 1979.

Umami finally gained wide acceptance in 2001, with the discovery of receptors on the tongue that respond to glutamate, an amino acid that is key to the umami taste. At least two other compounds – inosine …

Source Article from https://www.newscientist.com/article/mg24532691-000-umami-how-to-maximise-the-savoury-taste-that-makes-food-so-satisfying/?utm_campaign=RSS%7CNSNS&utm_source=NSNS&utm_medium=RSS&utm_content=home


Umami: How to maximise the savoury taste that makes food so satisfying