Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
"Umami" is one of the basic five tastes, which affects the flavor of food. The tastes of sweet, salty, bitter and sour are common and most people are familiar to, and the umami is newly found taste by Japanese chemist in the late 19th.
There are many ingredients contains "umami"; Cheese, tomatoes, mushrooms and bacons, all are familiar ingredients for over the world.
Fermented foods through the world contain umami, that had been invited
fermentation by ancient peoples. People have known umami, something yummy taste from long long before. Now we appreciate the wisdom of ancestors.
Japanese food, we call washoku, was registered as a UNESCO intangible cultural heritage in 2013. People through the world became more pay attention to our food culture.
The umami has important element to affect how Japanese dishes taste so good and has fascinated people through the world.
I went to learn how to make soy sauce in mid May.
The class offers lecture about soy sauce, which includes history, nutrition, fermentation, kinds of soy sauce and the processing.
I didn't have knowledge about soy sauce, so I learned a lot about soy sauce at this class.
This was just mixed all the ingredients in the bottle. It was dry and crumbly and couldn't imagine how it goes like soy sauce at this time. Needed to mix completely at this time.
Brought the bottle back to home. I will mix the ingredients every 2 days.
I will keep post it how it goes!