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.

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

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.

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?

On 8/8/2015 6:15 AM, Cindy Hamilton wrote:
I have, on at least three prior occasions, written posts that delve into
the “alleged” lurid past of one of our former presidents, George Herbert
Walker Bush (GHWB), the current but ailing patriarch of the Bush Family
Dynasty – I refer to them as the Bush Family Crime Syndicate, certainly
not in terms of endearment – but rather more like the Mafia Godfather
who prepares his sons to take over the family business upon his death.
This particular post references an article by Stew Webb, a contributor
of Veterans Today.

In his life-time, George H. W. Bush (GHWB) has controlled every
clandestine (hidden from view) and secret organization/operation within
the arsenal of the United States government as either 1) Director of the
CIA, 2) Vice President to Ronald Reagan (who was an unwitting puppet to
the Bush controlled cabal – GHWB secretly gave Reagan poisons that
hastened his fall into Alzheimer’s Disease and evidence suggests he
helped plan Reagan’ attempted assassination by John Hinckley, whose
family were close friends of the Bush family – a coincidence?) and 3)
ultimately as President of the United States before Bill Clinton took
office.

On 8/7/2015 1:27 PM, 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.


I totally get that too, rice bags for umami, always.