Umami: real or bogus?
On 8/8/2015 12:54 PM, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
>> On 2015-08-07, dsi1 > wrote:
>>
>>> You're the one that brings up the idea that umami is not real.
>>
>> Actually, I brought up the idea that the term "umami" may be
>> unnecessary and was asking for opinions.
>>
>>> I think that for most Americans, umami is not real.
>>
>> I think it's only the term "umami" that is unreal for Americans,
>> despite the fact we've been eating it for decades. Kinda like the
>> term "shoyu", which I've never heard from anyone, but yerself, my
>> entire life. I've heard of "umami" (though I spelled it wrong), but
>> never "shoyu", depite enjoying my first soy sauce over 60 yrs ago.
>>
>> nb
>
> Smile, actually you see me use it in posted recipes all the time and
> the term. It's just japanese for soy sauce. More commonly heard in
> Japan (of course) and Hawaii because they are about 30% Japanese
> extract.
>
> What i did not like in Hawaii was the local shoyu called Aloha. Oddly
> sweet with less flavor. Preferred brand is a thicker Datu Puti.
>
> Carol
>
Pearl brand rocks.
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