[17.09.17] At Korean restaurant, 'Arisu'

· Characteristics of Korean restaurants: various side dishes are served as free

· Korean food has very strong favor, like spicy

· One dish is average 100 HKD~ very expensive! but very big (Especially Topogi)


· Umami

 Umami (/uˈmɑːmi/), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as brothy or meaty. People taste umami through taste receptors that typically respond to glutamate. Glutamate is widely present in meat broths and fermented products, and commonly added to some foods in the form of monoso -dium glutamate (MSG). Etymology: A loanword from the Japanese (うま味), umami can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (うまい) "delicious". The compound 旨味 (with mi (味) "taste") is used for a more general sense of a food as delicious. (Resource from https://en.wikipedia.org/wiki/Umami






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