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Discussion Starter · #1 ·
and it has nothing to do with nipples...<br><br><a href="http://online.wsj.com/article/SB119706514515417586.html" target="_blank">http://online.wsj.com/article/SB119706514515417586.html</a><br><br>
Americans are taught from an early age that there are four basic tastes -- sweet, salty, sour and bitter. But what describes the taste of chicken soup?<br><br>
To an increasing number of chefs and food-industry insiders, the answer is "umami," dubbed "the fifth taste." First identified by a Japanese scientist a century ago, umami has long been an obscure culinary concept. Hard to describe, it is usually defined as a meaty, savory, satisfying taste.<br><br>
While umami is a relatively new concept in this country, it has been well known in parts of Asia for nearly 100 years. It was identified in the early 20th century by Kikunae Ikeda, a Japanese scientist who coined the name umami (pronounced "oo-MA-mee"<img alt="wink.gif" src="http://files.kickrunners.com/smilies/wink.gif"> using the Japanese term for "deliciousness."
 

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(sorry to butt into the CH forum)<br><br>
I heard that mushrooms (no, not <i>that</i> kind, OBH!) are full of umami flavor.
 

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I recently became aware of the term about a month ago. I'm a new vegetarian and had been posting new dishes that I'd been making. Iontach said something to the effect of "lots of umami" and posted a link or two about the subject.
 
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