On the eve of Momofuku Noodle Bar moving its base of operations up the street, NPR’s feature today on the “fifth sense” of umami has a certain timeliness. (In the ramen business, every day is umami day.) The Japanese word for “yummy” is used to describe the taste of meat, animal fats, cheese, dashi, and other foods in which glutamates have broken down – it reflects the “savory” sensation that everybody likes in chicken soup, ramen broth, and other foods not notably salty, sweet, bitter, or sour. The feature is a kind of combination of Science on the March, with Escoffier standing in for Madame Curie, and a Paul Harvey piece: “and that flavor, that scientists said was just a figment, was… umami. Now you know the rest of the story.”
Sweet, Sour, Salty, Bitter… and Umami [NPR]
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在…前夕福桃面吧把行动基地搬到这条街上，美国国家公共电台今天对“第五感”鲜味的特写有一定的时效性。(在拉面行业，每天都是鲜味日。)日语中的“美味”一词用来形容肉、动物脂肪、奶酪、鱼汤和其他谷氨酸分解的食物的味道——它反映了人们喜欢在鸡汤、拉面汤和其他不太咸、甜、苦或酸的食物中感受到的“咸味”。这篇专题文章结合了《行进中的科学》(Science on The March)和保罗·哈维(Paul Harvey)的一篇文章:“那种味道，科学家们说只是虚构的，是……鲜味。”现在你知道剩下的故事。”
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