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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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 |
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