![]() Evaporation and treatment of the seaweed resulted in a white crystalline substance with a molecular formula the same as glutamic acid, an amino acid commonly present in all living organisms, and in all animal and plant sources of protein. ![]() ![]() Using dried seaweed ( kombu, also spelled as konbu), he conducted a series of experiments. Ikeda set about to find the source of the rich flavor in dashi. Readers of MSGdish are familiar with the story of how MSG was discovered.Īs history tells us, over a 100 years ago a Japanese scientist and professor named Kikunae Ikeda was intrigued with the savory, fulsome flavors of the broth called dashi, a savory stock made from a fermented base of boiled dried seaweed and dried fish.ĭashi is important in making the flavors of miso soup, ramen and soba dipping sauces that taste so distinctly Japanese. ![]()
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