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UmamiUnlocking the Secrets of the Fifth Taste$
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Ole Mouritsen and Klavs Styrbæk

Print publication date: 2014

Print ISBN-13: 9780231168908

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168908.001.0001

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Umami from the land

Umami from the land

Fungi and plants

(p.104) (p.105) Umami from the land

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Columbia University Press

This chapter focuses on two sources of umami that grow on land: fungi and plants. While a great many marine organisms are excellent sources of umami, the number of fungi and plants that would be described as having significant potential to contribute umami is more limited. On the other hand, some are able to supply both basal umami by way of free glutamate and synergistic umami from nucleotides, especially guanylate. And it is among the fungi and plants that we also find a few of the true umami superstars: shiitake mushrooms, fermented soybeans, tomatoes, and green tea. This chapter first looks at umami sources that belong to the plant kingdom and goes on to discuss dried fungi, fermented soybeans, soy sauce, the production of shōyu and miso, and fermented soybean cakes. It also considers black garlic, shōjin ryōri, tomatoes, and green tea.

Keywords:   umami, fungi, plants, soybeans, shōyu, miso, black garlic, shōjin ryōri, tomatoes, green tea

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