On 8/7/2015 2:28 PM, dsi1 wrote:
> On 8/7/2015 10:15 AM, Cindy Hamilton wrote:
>> On Friday, August 7, 2015 at 3:27:21 PM UTC-4, dsi1 wrote:
>>> On 8/7/2015 12:40 AM, Cindy Hamilton wrote:
>>>> On Friday, August 7, 2015 at 4:22:33 AM UTC-4, dsi1 wrote:
>>>>
>>>>> I don't think the West has much of a history with the taste. The
>>>>> Japanese do because they have been fermenting rice and soybeans
>>>>> utilizing Aspergillus oryzae for a couple of thousand years. At it's
>>>>> heart, the umami taste is the end result of fermentation with this
>>>>> fungus. They use it to produce shoyu, miso, sake, shio koji, fermented
>>>>> tofu, and other products. This makes A. oryzae the most important
>>>>> fungus
>>>>> to the Japanese and is responsible for much of the flavor of Japanese
>>>>> cuisine. Only a Japanese could have discovered "umami."
>>>>
>>>> You get a lot of umami with nicely browned meat. We have a lot of
>>>> experience with that, and with a host of other foods that provide
>>>> umami: tomatoes, anchovies, hard cheeses, mushrooms, etc.
>>>>
>>>> Umami is not exclusively a Japanese thing, although they monetized it
>>>> when they invented MSG, and they provided us with a name for it.
>>>>
>>>> Cindy Hamilton
>>>>
>>>
>>> I understand that the West has foods with umami flavors but to the
>>> average Westerner, umami is a mysterious thing. The reason is because
>>> most of them were not raised with shoyu or fish sauce as their national
>>> condiment. Hawaiians understand it because they put shoyu on everything
>>> - from fish to stews, heck we put shoyu on rice. We totally get the
>>> concept.
>>
>> We get the concept, but we don't talk about it. We just eat
>> umami-rich foods and say "Yum".
>>
>> There's a lot more to umami than shoyu or fish sauce.
>>
>> Cindy Hamilton
>>
>
> I have to agree with you there - there's no need to talk about umami.


So is this like a covert thing now?