Glutamates naturally found in food deliver a big punch of umami, a sense of savoriness often called the “fifth taste.” Seaweed is loaded with glutamate – indeed it was from a seaweed, from kombu, that or MSG was created back in 1908. As noted in my Good Eating story, you can find glutamates in tomatoes, mushrooms, fish, meat, hard cheese and, yes, seaweed. Kombu is used to make dashi, the ubiquitous stock of Japan. But...
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