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A loanword from Japanese (うま味), umami can be translated as "pleasant savory taste". [10] This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (うまい) "delicious". The compound 旨味 (with mi (味) "taste") is used for a more general sense of a food as delicious.
The taste of umami or savoriness. As the proportion of amino acids rises, the sake tastes more savory. This number is determined by formol titration of the sake with a mixture of sodium hydroxide solution and formaldehyde , and is equal to the milliliters of 0.1mol/L sodium hydroxide required to neutralize the amino acids in 10 mL of sake.
Savoriness, or umami, is an appetitive taste. [13] [17] It can be tasted in soy sauce, meat, dashi and consomme. Umami, a loanword from Japanese meaning "good flavor" or "good taste", [44] which is similar to the word "savory" that comes from the French for "tasty".
Kakuro or Kakkuro or Kakoro (Japanese: カックロ) is a kind of logic puzzle that is often referred to as a mathematical transliteration of the crossword. Kakuro puzzles are regular features in many math-and-logic puzzle publications across the world.
The name literally means "Japanese-style dressing". The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu.
Gairaigo are Japanese words originating from, or based on, foreign-language, generally Western, terms.These include wasei-eigo (Japanese pseudo-anglicisms).Many of these loanwords derive from Portuguese, due to Portugal's early role in Japanese-Western interaction; Dutch, due to the Netherlands' relationship with Japan amidst the isolationist policy of sakoku during the Edo period; and from ...
Kusaya is often eaten with Japanese sake or shōchū, particularly a local drink called Shima Jiman (literally island pride). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid , propionic acid and amino acids , contributes much nutritional value to the resulting dried fish.
Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in shiru stock and seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time until the liquid is absorbed into the base ingredient or evaporated.