Happy Hour Umami Lingo
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Monosodium Glutamate (MSG): from a to Umami
FACT SHEET INTERNATIONAL FOOD INFORMATION COUNCIL FOUNDATION Monosodium Glutamate (MSG): From A to Umami Has there ever been a taste that you enjoyed, but couldn’t quite explain? Perhaps you are noticing what has been coined as the fifth taste, “uma- mi”; a taste attributed to foods containing glutamate, an amino acid that is one of the building blocks of protein. Think about a bowl of hot pasta with tomato sauce and Parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp veg- etables in a savory soy sauce. In all of these dishes, there is a common flavor denominator that may be surprising to many: monosodium gluta- mate, also called MSG. Is Umami a Fifth Taste? Recent research shows that in addition to the four basic tastes of sweet, sour, salty, and Did YOU KNOW? bitter, there is a fifth basic taste called “umami” (in Japanese) that Americans describe as “savory.” n Research has identified “umami” as a fifth taste, commonly referred to as What is the History of Umami? savory. Although valued in ancient world cuisines for more than 2,000 years, the taste of umami was not identified until about 100 n Glutamate, an amino acid found in years ago. In 1908, Professor Kikunae Ikeda of Tokyo Imperial protein foods, is responsible for the University discovered that a simple molecule gives foods a umami flavor. distinctive savory taste. He was studying a seaweed broth n Tomatoes, Parmesan cheese, and called kombu, a traditional food in Japanese culture, and iden- walnuts naturally contain glutamate. -
Building Big Flavor
BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high -
Tofu Poke, Wakame, Corn Fit Potato Nori Soup
TOFU POKE, WAKAME, CORN FIT Portion Size: ¾ cup Yield: 4 servings Tofu, extra firm 8 oz Corn, fresh, removed from cob 8 oz Canola Oil 1 tsp All Purpose Flour ¼ cup Corn Starch ¼ cup Salt ¾ tsp Black Pepper ½ tsp Sesame Oil 1 TBSP Wakame, Seaweed Salad ½ cup Ginger, fresh, minced 1 TBSP Soy Sauce, Low Sodium 1 TBSP Scallions, chopped 2 TBSP Jalapeno Peppers, minced 2 TBSP Sambal, Chili Paste 1 TBSP 1. Drain tofu and press it in a colander for 2 hours to rid of excess water. Cut tofu into 1/2" pieces. Nutrition Info (per serving): Cal: 240, 2. Toss corn with oil, roast at 350°F for 10-12 minutes or until tender. 3. In a bowl, whisk together flour, cornstarch, salt, and pepper. Toss cubed tofu Total Fat: 16g, Sat Fat: 2g, with dry ingredients and shake off excess. Sodium: 475 mg, Carbs: 14g, 4. Fry tofu in oil that is 350°F until golden brown. 5. Toast sesame oil in a pan until fragrant. Protein: 12g, Sugar: 3g, Fiber: 2g 6. In a large bowl, toss together roasted corn, fried tofu, toasted sesame oil, seaweed salad, ginger, soy sauce, scallion, jalapeno, and sambal. Chill. POTATO NORI SOUP FIT Portion Size: 1 cup Yield: 10 servings Water 10 cups Nori, finely chopped ¼ cup Yukon Gold Potatoes, diced 1 ½ cup Yellow Onion, chopped ½ cup Ginger, minced 2 tsp Garlic, minced 2 tsp Low Sodium Soy Sauce 1 TBSP Scallions, chopped 2 TBSP Sesame Oil 1 ½ tsp 1. Place water in large pot, add the nori and bring to a boil. -
10620150100042Co*
CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MINISTERIO DE CIENCIA, TECNOLOGIA E INNOVACION PRODUCTIVA Memoria 2014 CONVOCATORIA: Memoria 2014 SIGLA: CENPAT CENTRO NAC.PATAGONICO (I) DIRECTOR: GONZÁLEZ-JOSÉ, ROLANDO *10620150100042CO* 10620150100042CO 2014 MINISTERIO DE CIENCIA, TECNOLOGÍA E INNOVACIÓN PRODUCTIVA CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS MEMORIA UNIDADES EJECUTORAS 1. IDENTIFICACION DE LA UNIDAD EJECUTORA - VERIFICAR: Estos serán los datos donde se envien las comunicaciones formales 1.1 Datos Básicos (Instituto, Centro Cientro Científico Tecnológico o Programa o Laboratorio) Sigla Centro Nacional Patagónico CENPAT Domicilio Registrado / Rectificado Calle Bv. Almirante Brown 2915 Cód.Postal: U9120ACD Localidad: Puerto Madryn Provincia: Chubut Teléfonos: 54 02804 4883184 Fax: 54 0280 4883543 Correo Electrónico: [email protected] Web: www.cenpat-conicet.gob.ar Domicilio Rectificado Calle Cód.Postal: Localidad: Provincia: Teléfonos: Fax: Correo Electrónico: Web: DIRECTOR: Apellido/s Nombre/s Gonzalez-José Rolando Documento Inscripción AFIP DNI Nº 23.600.840 CUIL 20-23600840-2 Correo Electrónico: [email protected] Dans, Silvana Laura VICE-DIRECTOR (Apellido y Nombre): ç Gran Area de Conocimiento Código Otras Areas SI Cs. Agrarias, de la Ingeniería y de Materiales KA SI Cs. Biológicas y de la Salud KB SI Servicios SI Cs. Exactas y Naturales KE NO Centros Cientíco Tecnológico SI Cs. Sociales y Humanidades KS SI Tecnología KT 1.2 Dependencia Institucional Tipo de relación -
Vinegared Crab and Wakame Seaweed by Takuji Takahashi
Vinegared Crab and Wakame Seaweed By Takuji Takahashi Ingredients 80g charcoal dried wakame from Naruto ‘Happo’ Vinegar (seasoned cooking vinegar) 4 rape blossoms 50g wakame from Iwate Sanriku 50ml rice vinegar 100ml umadashi broth 6 boiled crab legs 25g sugar Thin sliced pickled Shogo-in turnips 10g kombu seaweed 150ml dark soy sauce (copper pot specific) 1 large turnip (about 20 slices can be made per turnip) 300ml water 4 sprigs of red shiso flowers salt (2% of turnip weight) 25ml light soy sauce ginger to taste 200ml water 2 dried sardines broth for cooking the wakame 30g kombu seaweed 500ml dashi x 2 150ml rice vinegar Yoshino kuzu (arrowroot) powder, to taste 80ml mirin ‘All purpose’ dashi (to make in bulk) 60ml sake 1.2L dashi 80g sugar 80ml light soy sauce 2 red chili peppers (capsicum annuum) 80ml sake 80ml mirin Serves 4 1. Add 150ml of water and dark soy sauce to a copper pot and heat for 4-5 hours, releasing the mineral qualities of the copper. 2. Add the dashi ingredients in a stock pot. 3. Remove the thick skin of the turnip, and slice thinly with a mandolin slicer. Sprinkle salt on the sliced turnips. Once the salt has been absorbed, rinse with water and drain. 4. In a saucepan, bring the dashi broth base for the senmai zuke to a light simmer, then cool in ice water. 5. Divide the turnip slices from step 3 into one third lightly pickled slices and two thirds deeply pickled ones. The lighter pickles take about half a day, or a minimum of 20 to 30 minutes. -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Analysis of Iodine Content in Seaweed by GC-ECD and Estimation of Iodine Intake
journal of food and drug analysis 22 (2014) 189e196 Available online at www.sciencedirect.com ScienceDirect journal homepage: www.jfda-online.com Original Article Analysis of iodine content in seaweed by GC-ECD and estimation of iodine intake Tai Sheng Yeh*, Nu Hui Hung, Tzu Chun Lin Department of Food Science and Nutrition, Meiho University, Pingtung 91202, Taiwan, ROC article info abstract Article history: Edible seaweed products have been consumed in many Asian countries. Edible seaweeds Received 17 February 2013 accumulate iodine from seawater, and are therefore a good dietary source of iodine. An Received in revised form adequate consumption of seaweed can eliminate iodine deficiency disorders, but excessive 6 March 2013 iodine intake is not good for health. The recommended dietary reference intake of 0.15 mg/ Accepted 17 September 2013 d and 0.14 mg/d for iodine has been established in the United States and Taiwan, Available online 17 February 2014 respectively. In this study, 30 samples of seaweed were surveyed for iodine content. The samples included 10 nori (Porphyra), 10 wakame (Undaria), and 10 kombu (Laminaria) Keywords: products. The iodine in seaweed was derivatized with 3-pentanone and detected by gas GC-ECD chromatography-electron capture detector (GC-ECD). The method detection limit was Iodine 0.5 mg/kg. The iodine content surveyed for nori was 29.3e45.8 mg/kg, for wakame 93.9 Kombu e185.1 mg/kg, and for kombu 241e4921 mg/kg. Kombu has the highest average iodine Nori content 2523.5 mg/kg, followed by wakame (139.7 mg/kg) and nori (36.9 mg/kg). -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups. -
Talking Dirty, Tongue First Research at the Mouth of the Thames Estuary
Talking Dirty, Tongue First Research at the Mouth of the Thames Estuary \ Fran Gallardo and Arts Catayst 1 2 „ + =Leigh-on-Sea Sailing Club Boat Yard Leigh Marsh Two Tree Island Hadleigh Ray î 3 200 meters Talking Dirty: Tongue First! Recipes & Research at the Mouth of the Thames for John, a friend, lovely smuggler, queer sailor and activist By Fran Gallardo & Arts Catalyst 5 6 Preface Talking Dirty: Tongue First! Recipes & Research at the Mouth of the Thames, is a commission by Arts Catalyst led by artist Fran Gallardo. Talking Dirty: Tongue First! was a series of public events involving local foods, their source, preparation and consumption, leading to this recipe book produced in collaboration with the situated knowledge of South Essex people, scientific research and global socio-environmental ‘trends’. This book contains instructions for cooking with estuary ingredients: Grey Mullet and Hair Soy sauce to inhaling Fogs and Airs of the Thames Estuary. Through introducing local people to ingredients from the Thames in public cooking and tasting workshops in Leigh-on-Sea, they explored environmental and industrial changes including social impacts of these changes. Alongside these tastings, Andy Freeman led citizen science workshops which investigated the traces of waste disposal on the ‘unnatural’ nature reserve of Two Tree Island in Leigh-on-Sea with Dr Mark Scrimshaw, Reader in Environmental Chemistry at Brunel University. Citizen science workshops involved the use of digital technologies to investigate the legacy of generations of industrial use and misuse in the estuary landscape to reflect on wildlife habitats, global effects of climate change, industrialisation, farming, risk and health. -
View Dining Menu
STARTERS & SALADS Miso Soup miso dashi broth, tofu, seaweed, scallion, enoki mushroom Cucumber Salad hearts of palm, heirloom tomatoes, charred avocado, avocado oil, amazu dressing, sesame seeds Sweet Gem Kusa Nori Salad tosaka, wakame, hiyashi, hijiki, gem lettuce, endive, frisée, kaiware, kusa dressing Edamame choice of yuzu sea salt, shoyu salt or spicy umami topping Shishito sudachi avocado oil emulsion, maldon salt CHILLED & HOT SOCIAL SHARES Shigoku Oysters* half dozen shigoku oysters, shiso sakura shoyu mignonette, kusa cocktail sauce, gold flake Blue Fin Tuna Tartare* sudachi edamame avocado mousseline, umai ponzu, tapioca crackers, micro nori mix, micro radish Kanpachi Carpaccio* grapes, watermelon radish, auspicious ponzu, borage, micro shiso, shiso oil, ika tuile Yuzu King Salmon Sashimi* ikura, myoga, kaiware, sea micros, yuzu emulsion, crispy salmon chip Scallop Crudo* yuzu apples, truffle nuance, jalepeño, kyuri radish rose Agedashi Tofu brick dough wrapped tofu, oba leaf, ginger oroshi, tokyo scallion, gobo root umeboshi, ito togarashi threads, tsuyu broth Vegetable Tempura kabocha squash, okinawa sweet potato, asparagus, baby carrot, sweet onion, maitake mushroom, baby corn, shiso leaf, tentsuyu Shrimp Tempura crispy rice crusted shrimp tempura, wasabi honey aioli, kabosu fluid gel, infused tobiko, micro cilantro Jidori Chicken Karaage jidori chicken, auspicious shoyu, house made oshinko, scallion grass *Consuming raw or undercooked meat, poultry, seafood, shell stock or eggs may increase your risk of a food borne illness -
Sample Download
UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
Sushi in the United States, 1945--1970
Food and Foodways Explorations in the History and Culture of Human Nourishment ISSN: 0740-9710 (Print) 1542-3484 (Online) Journal homepage: http://www.tandfonline.com/loi/gfof20 Sushi in the United States, 1945–1970 Jonas House To cite this article: Jonas House (2018): Sushi in the United States, 1945–1970, Food and Foodways, DOI: 10.1080/07409710.2017.1420353 To link to this article: https://doi.org/10.1080/07409710.2017.1420353 © 2018 The Author(s). Taylor & Francis© 2018 Jonas House Published online: 24 Jan 2018. Submit your article to this journal Article views: 130 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=gfof20 FOOD AND FOODWAYS https://doi.org/./.. Sushi in the United States, – Jonas House a,b aSociology of Consumption and Households, Wageningen University, Wageningen, Netherlands; bDepartment of Geography, University of Sheffield, Sheffield, UK ABSTRACT KEYWORDS Sushi first achieved widespread popularity in the United States in cuisine; new food; public the mid-1960s. Many accounts of sushi’s US establishment fore- acceptance; sushi; United ground the role of a small number of key actors, yet underplay States the role of a complex web of large-scale factors that provided the context in which sushi was able to flourish. This article critically reviews existing literature, arguing that sushi’s US popularity arose from contingent, long-term, and gradual processes. It exam- ines US newspaper accounts of sushi during 1945–1970, which suggest the discursive context for US acceptance of sushi was considerably more propitious than generally acknowledged.