Exploring the Tuna Spectrum

In the vast ocean of seafood options, tuna stands out as a beloved choice for its rich flavor and versatility…

Keita Miyaki in In Search of Umami

Jul 16, 2023

Salted Squid “Shiokara”

Fermented seafood boasts a rich and extensive past. Dating back to the 3rd century B.C., Erya, the earliest known…

Keita Miyaki in In Search of Umami

Jul 15, 2023

Yellowtail and Seasons

The flavor of fish meat undergoes variations throughout the year as a result of fluctuations in water temperature…

Keita Miyaki in In Search of Umami

Jul 8, 2023

Meat Aging and Umami

In order to grasp the foundation of umami in post-mortem meat, it is necessary to delve into two distinct dynamics…

Keita Miyaki in In Search of Umami

Jun 30, 2023

Cheese Aging and Umami

Aging is a crucial step in developing unique flavors and enhancing umami characteristics in cheeses. During the aging…

1 response

Keita Miyaki in In Search of Umami

Jun 28, 2023

Jamón Serrano Aging and Umami

Jamón serrano is a traditional Spanish dry-cured ham that undergoes a meticulous aging process, resulting…

1 response

Keita Miyaki in In Search of Umami

Jun 27, 2023

Equivalent Umami Concentration

Equivalent Umami Concentration (EUC) is a formula to quantify umami concentration from different umami…

Keita Miyaki in In Search of Umami

Jun 26, 2023

Maillard Reaction

The Maillard reaction is a chemical process that takes place when food is heated, involving the interaction between amino acids…

Keita Miyaki in In Search of Umami

Jun 25, 2023

Perception of Umami in Different Countries

The presence of umami taste has been recognized for centuries, but its precise…

Keita Miyaki in In Search of Umami

Jun 23, 2023

Umami in Dried Shiitake Mushrooms

Dried Shiitake Mushrooms

About

In Search of Umami

We discuss food, ingredients, cooking methods, and Umami from different aspects, including cultural and scientific viewpoints. Hope you enjoy our posts!

More information

Followers

Elsewhere