Ikeda
Umami
Bucketloads of umami… In 1908 Kikunae Ikeda, a chemist, discovered large amounts of glutamate in the white crystals that form on kombu and realized that the taste was neither bitter, sweet, sour nor salty and named it umami -“deliciousness” Almost 100 years later scientists in America identified a taste receptor for glutamate on the […]
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January 1, 2018
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