Here's a little miscellaneous information for you. Please take a look at it in your spare time!
Good evening. This is Sukiyabashi Edowan.
Today I would like to talk about the sense of taste.
The tastes that humans perceive on the tongue are sweet, sour, salty, and bitter, which are described as the "tetrahedron of tastes. In Japanese cuisine, however, five basic tastes are used, including umami. Umami" can be said to be unique to Japanese cuisine, and is not often considered in foreign cuisines.
When you eat a dish prepared with the five basic tastes in mind, you sometimes feel that it is somehow "lacking in richness.
There is no clear definition of "richness. Nor does "good taste" = "full-bodied.
In general, however, richness and depth of flavor are often described as fullness.
The word "koku" is thought to have its origin in China, where it is written in Chinese characters as [酷]. It is the same as the Chinese character for "terrible," which is not suitable for describing the taste of a dish, but this word is used in China to describe a grain that has ripened, and it may be appropriate to think of it as having ripened to a rich flavor.
At Edo Wan, we offer not only traditional Japanese cuisine, but also creative dishes using seasonal ingredients.
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