1843 (April Issue)
2017/ 04/ 10 by jd in Global News
Kikunae Ikeda discovered “umami” in 1907, yet a century later “umami had barely entered the Western lexicon.” This has slowly changed since the Millennium when scientists discovered the taste receptors for umami. “Over the past few years, it has begun to creep out of professional kitchens and into the consciousness of home cooks through so-called “umami-bombs” that, in the form of miso, kimchi and tubes of mixed umami ingredients, have begun to appear on supermarket shelves around the world. All are designed to turn up the intensity of flavour.”
Tags: Flavour, Ikeda, Intensity, Kimchi Supermarket, Kitchens, Miso, Taste receptors, Umami
