umami flavor
taste named in 1908
whatever. yummy!
haiku by M. Nakazato Lafreniere
Umami is now a word describing the taste meaty or savory. Scientifically legitimized in the 1980s as the fifth taste, umami stars such foods as tomatoes, mushrooms, parmesan and beans that have a rich meaty taste. Oh, and MSG too. So now you know why your mom used to sprinkle it on everything.
References:Umami, Wikipedia
What The Hell Is Umami, Anyway? by Julie R. Thomson, 12/22/2014, Huffpost Umami 101, the 5th taste by Nick, 1/31/2012, Macheesmo: cooking with confidence Buzzword: Umami, 3/2/2010, MacMillan Dictionary Flavorful |
A few Umami books on Amazon, mostly cookbooks but one is on fementation … perks up
Umami: Unlocking the Secrets of the Fifth Taste |
At Home with Umami: Home-cooked recipes unlocking the magic of super-savory deliciousness |
Unravelling the Umami Taste (kindle only) |
The Umami Factor: Full-Spectrum Fermentation for the 21st Century |
I’ve been accepted as an Amazon affiliate. Last month I got my first “buy”. Haven’t gotten a second one yet. Still I’m happy. The first buy means they’ll review your site and officially accept you and I got accepted! Now, I’ll usually get a percentage if someone buys something by clicking a link — for books it’s 4.5%. Amazon disclosure: “We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.”