Podcasts about Umami

Einfach von allem etwas mehr? Mehr Süße, mehr Säure? Geht. Mit Geschmacksverstärkern. Und die sind gar nicht mal so schrecklich, wie das Wort schon klingt.Wo wir schon mal dabei sind, uns über Gewürze und ihre Wirkung Gedanken zu machen, räumen wir gleich mal unsere sagenumwobene Gewürzschublade leer, und Klaus füllt sie mit allem wieder auf – nur nicht mit Umami./////WIR GRILLEN & WIR KOCHEN bestellen: ⁠⁠⁠https://wirgrillen.com/⁠⁠⁠/////Die Macher des Podcasts: ⁠⁠⁠https://hoch5.com/⁠⁠⁠/////Der Mann am Grill: ⁠⁠⁠https://www.instagram.com/bbqklausbreinig/

Dried squid, or atarime, is a classic drinking snack in Japan. But across Asia, it's more than just a snack — it's used in everyday cooking to bring out rich umami flavour in all kinds of dishes. - 日本では酒のつまみの定番として親しまれているあたりめ（スルメ）。実はアジアの国々でも広く食べられており、つまみとしてだけでなく、主に料理に使われ、その旨みを最大限に生かしたおかずとして楽しまれています。

Vi har sett Ratatouille! Jeg skulle ønske de gjorde Paris til en ekte by...Av og med: Anna Myhr Lamvik, Heidrun Rogstad Sollie, Jonas August Blakstad, og Thien Quang Le (teknikk)

No Agenda Episode 1769 - "Mr. Umami" "Mr. Umami" Executive Producers: Sir John of the Bayou Herbert Roberts Jamie Rufener Sir Scovee Lyle Pote Sir Scott The Jews and The North Idaho Sanity Brigade Sir Pursuit of Peace and Tranquility Michelle Cartmell Associate Executive Producers: Eli the coffee guy Sir Castic the Nomad Linda Lu—Duchess of Jobs & Writer of Resumes PhD's: John Elmore Herbert Roberts Become a member of the 1770 Club, support the show here Boost us with with Podcasting 2.0 Certified apps: Podverse - Podfriend - Breez - Sphinx - Podstation - Curiocaster - Fountain Title Changes Sir Adriel > Baronet Sir Adriel Knights & Dames John Elmore > Sir John of the Bayou Art By: Darren O'Neill End of Show Mixes: Sir Scovee - Mellow D Engineering, Stream Management & Wizardry Mark van Dijk - Systems Master Ryan Bemrose - Program Director Back Office Jae Dvorak Chapters: Dreb Scott Clip Custodian: Neal Jones Clip Collectors: Steve Jones & Dave Ackerman NEW: and soon on Netflix: Animated No Agenda Sign Up for the newsletter No Agenda Peerage ShowNotes Archive of links and Assets (clips etc) 1769.noagendanotes.com Directory Archive of Shownotes (includes all audio and video assets used) archive.noagendanotes.com RSS Podcast Feed Full Summaries in PDF No Agenda Lite in opus format Last Modified 06/01/2025 17:09:01This page created with the FreedomController Last Modified 06/01/2025 17:09:01 by Freedom Controller

Hva er egentlig lommemat? Og hvem er egentlig lommemannen? Kan du ta med lommemat på fylla eller er det drøyt? Flere av disse spørsmålene får du svar på i dagens episode av Umami! Av og med: Emily Ceesay. Amund Glad Østensen, Amalie Ingela Aaser og Christian Godtfred Bråthen Lyng (tekniker).

Wednesday – Sandwich talk continues from cheese steaks to Umami. Are psychics real? We discuss. Kenny and Brandy from the Pet Alliance of Greater Orlando with a Golden Retriever are in for Animal House. Animal House Rauce Padgett updates us on Good Sauce, his Fring show and Orlando City SC. Plus, JCS News, JCS Trivia & You Heard it Here First.

En el episodio de hoy te contamos la historia de un condimento que ha sido injustamente satanizado pero que encontramos en todos lados; admeás, te contamos la historia de un joven que fue tachado de estupido por querer tener la visiónan de un imperio helado. 

Lechler, Bernd www.deutschlandfunk.de, Corso

I morgen er det selveste 17.mai, vår favorittdag!!!! Umami tar deg gjennom forberedelsene til den store dagen. Vi gir deg tips til hvor du kan spise, og forteller deg hva du kan ta med på frokosten - og hva du egentlig kan droppe. Og hva er egentlig greia med pølser og is på 17.mai? Alt dette og mye mer kan du høre på i dagens episode av Umami! GOD GRUNNLOVSDAG!Av og med: Ellen Mangen, Neil Zhao og Tuva Hassel (teknikk). 

In this episode, I'm talking with Stu and Sean from Pulphonics. Just last April 2024 I had the honor of talking with these guys. They are back this year with their new album Sonic Umami Vol 2. We talk about the new music and how fearlessly they seek to expand their horizons. The album builds off of last year's release (Sonic Umami Vol 1) while finding them exploring new realms of jazz, hip-hop, and ambient music. Hit their website to score your copy today.PulphonicsCheck out their musicFollow on Facebook, Instagram, Youtube, SpotifyFans With BandsSubscribe to Fans With Bands on your favorite podcast service such as Apple, Youtube, Spotify, Audible, or Amazon Music. Be sure to rate the show and please send us feedback. We would love to hear from you.You can also follow Fans With Bands on Facebook, Youtube, Instagram, and BlueskyFor samplings of music by artists featured on Fans With Bands, check out our playlist on Spotify Get full access to Fans With Bands at fanswithbands.substack.com/subscribe

味の素も株式会社鈴木商店という名前で発足以来、今年で設立百年を迎えました。かつて、特に西洋では人間が味覚として感じているのは甘味・酸味・塩味・苦味の４つのみだと考えられていました。しかし、東京帝国大学の池田菊苗教授がダシとして使われている昆布の旨味がグルタミン酸である事を発見し、現在では旨味は味覚の五大要素の一つとして認識され、UMAMIという単語は世界の共通語となりました。味の素はこのような旨味の成分を利用した調味料です。

Good sir! It is I, John Montagu, the fourth earl of Sandwich. Would you care for some of my bread in your mouth? Perhaps some of my exquisite and tender meats? Yes? Oh, I'm so happy for you! Then afterwards we can ask ourselves; what is a sandwich? Which one is YOUR favorite? Is baguettes a form of sandwich? Or is it a taco? And could an icecream be a sandwich? Or who would win in an oral fight between Barisbrevik and Amund?This and more, only here on Umami!Av og med: Anne Kristin Villar Sundal, Amund Glad Østensen og Jonas August Blakstad

Scientists have developed a device, called “e-Taste”, capable of recreating complex flavours of food and drink from five basic building blocks, and plan to use it to enhance virtual reality and augmented reality systems, boosting immersive experiences. Anthony and Jeff debate whether adding taste to VR will made the world a better place.Today's story: https://www.theguardian.com/science/2025/feb/28/scientists-create-e-taste-device-that-could-add-flavour-to-virtual-reality-experiencesSupport the show and get bonus episodes, videos, Discord community access and more! http://patreon.com/wehaveconcernsJeff on Blue Sky: https://bsky.app/profile/jeffcannata.bsky.socialAnthony on Blue Sky: https://bsky.app/profile/acarboni.bsky.socialIf you've seen a story you think belongs on the show, share it on the Discord, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit: http://reddit.com/r/wehaveconcerns

Neste podcast, falo de algumas coisas que andei aprontando no Manual e de como estou lidando com a descoberta de que gente jovem não me lê. *** Alguns links citados no monólogo: Assine o Manual por apenas R$ 9/mês ou R$ 99/ano. Lerama v2 ganha feeds, novo visual e ferramentas de gerenciamento — e o Lerama em si. Perfis do Lerama por aí: Mastodon, Bluesky, Telegram. Embelezando o texto na web. Painel público da audiência do Manual (o negócio do Umami). Português é o segundo idioma mais popular (de longe!) no Buttondown.

Hva er det på utsiden av pølsa? og hvor bør du spise pølse på 17.Mai?? Amund, Ellen og Tuva har svarene du er ute etter:)  Av og med: Amund Glad Østensen, Ellen Mangen og Tuva Hassel (Teknikk) Og Thien Quang Le (Assisterende Teknikk

Om Köpingebro och sockerbruket. Lyssna på alla avsnitt i Sveriges Radio Play. 2006 läggs sockerbruket i Köpingebro ner. Det är då ett av de sista kvarvarande sockerbruken i hela Sverige. Det fanns en tid när var och varannan by i Skåne hade ett eget sockerbruk - och bönderna runt omkring levererade betor dit. När lantbruksarsonen Birger, i mitten av 70-talet ska välja yrkesbana är sockerproduktionen i Sverige fortfarande en av de stora näringarna i Sverige. Birger blir växtodlare ut i fingerspetsarna med sockerbetor som specialitet. Som liten fick han höra att villkoren för bönder aldrig kommer att förändras så mycket som när man gick från att dra upp betorna för hand till att maskiner hjälpte till. Under Birgers yrkesliv kommer dock det mesta inom jordbruket att drastiskt förändras. År av effektiviseringar och teknikutveckling har lett fram till färre och färre, men större och större jordbruk.Mats och Gunnar börjar sina dagar på Köpingebros sockerburk i en slamrande och illaluktande, men samtidigt spännande och utvecklande arbetsmiljö under 1970- och 80-talet. I takt med att datorer intar deras arbetsplats och gör sysslorna bekvämare går bruket mot sina sista dagar. Vad har hänt med Köpingebro sen de sista lastbilarna med färskt strösocker slutade rulla ut från området?I programmet följer vi förutom Birger, Mats och Gunnar de som nu befolkar Köpingebro och de som framöver ska komma att odla vår mat på åkrarna.Min del av världen är en programserie om arbete, identitet och om vad som händer med människor när en arbetsplats försvinner.Medverkande i programmet; Gunnar Stensson, Mats Persson, Birger Olsson, Leila Andersson, Peter Nilsson, Agnes Åkesson och Filip BjörkI programmet hörs klipp från Ekot.Reporter: Sandra Neergaard-PetersenProducent: Fredrik PålssonLjud och form: Julia Öjbrandt Programmet är producerat av Umami produktion 2025.

On this episode we speak with Emily Segal, the founder of the brand strategy agency Nemesis, publishing house Deluge, and the author of the novel Mercury Retrograde. Emily came to fame in the 2010s as the co-founder of the collective K-Hole, which coined the term "normcore." She went on to work with everyone from Prada to Supreme, and learned a few things along the way, some of which we discuss in this episode. We mostly concentrate on two pieces of her writing, the Umami Theory of Value and B for Balenciaga, a brand case study. We discuss why the current culture feels like a postmodernist, meaningless, made-for-Instagram slop, or as Emily writes, "Umami is what you got when you did not get anything," why Balenciaga is a cultural apex predator, a vortex that sucks in cultural artifacts and spits them out as memes, why Demna's irony is hollow, whether he will succeed at Gucci, and much more besides.  Support the show

Hello, wine friends! In today's episode, we're diving into the fascinating world of sake—what it is, how it's made, and why we often drink it like wine. Get ready for a deep dive into fermentation science like never before! Joining us is Maxim Kassir, Head Sommelier at The Aubrey in the world-renowned Mandarin Oriental and ambassador for Drink Japan. With his expertise, we'll explore the complexities of sake, from brewing techniques to flavor profiles. This episode gets super involved —but if you love learning about the science behind what's in your glass, this one's for you. Let's get into it!   If you want to skip ahead:   02.00: Wine was always part of Maxim's culture and daily meals. 02.30: Moving to London in 2016 led him to pursue hospitality. 03.38: Expanding into Sake, completing WSET Level 3. 04.11: Working with Natsuki Kikuya, a "Sake samurai". 07.00: Enrolled in a pilot WSET Level 3 sake course. 07.30: How sake production differs from wine. 08.30: Sake dates back 3,000 years, developed through Japanese monasteries. 10.00: Early sake production involved monks chewing rice to start fermentation. 10.30: Koji mold plays a crucial role in modern sake-making. 11.00: Water is essential, and Japan's soft water impacts sake quality. 12.00: Japan's geography and water softness contribute to sake's texture. 14.00: Japanese water affects yeast activity, impacting aroma development. 14.30: Sake and ambient yeast for fermentation 17.00: Importance of acidity in sake fermentation 19.00: Factors influencing sake styles 20:00: The role of rice in sake production 22:30: Traditional brewing process in Japan 24:30:  Umami and sake 26:30:  Advances in rice polishing and sake refinement 29:00:  Pride and precision in sake brewing 30:30: Sake polishing and competitions 31:00: Guinness record for polishing rice 32:00: The controversy of 0% polished sake 32:30: High-polish sake's expensive process 32:58: Question on necessity of ultra-polished sake 33:00: Duration of sake fermentation 33:30: Technical nature of sake brewing 34:00: Comparison between sake and wine fermentation 34:30: Sparkling sake introduction 35:00: History behind sparkling sake's creation 36:00: Champagne's influence on sake production 37:00: Sake carbonation methods 37:30: Sparkling sake prices and techniques 38:45: Champagne makers turning to sake 39:00: Japan's declining sake consumption 40:00: Government's role in sake promotion 45.22: The different style of sake   Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you!   ---------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST.

Har du muslimske venner, men tør ikke å stille dem alle de dumme spørsmålene du har om Ramadan? Vi har deg!Eid er rett rundt hjørnet og Umami har fastet. I denne epsioden deler vi våre opplevelser med deg. Vi har også utforsket butikktrenden som aldri dør, dadler med rare smaker: Strawberry milkshake daddel, salt lakris dadler, karamel og peanøtt dadler. Hvilken er verdt å kjøpe?Av og med: Emily Ceesay, Tuva Hassel, Amund Glad Østensen, Thien Quang Le (teknikk)

Summary: Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison Shank Sagamité African Wild Hog Stew – Potjiekos Venison Heart Stew Rabbit, Deer, Pumpkin Beer Stew Lebanese Goose and Potato Stew Coconut Fish Stew Turkish Venison Meatball Stew Creamy Venison Meatball & Gnocci Stew Jalapeño Whitetail Stew Lobster Mushroom Obe Ata Stew Sudanese Rijla – Purslane, Lamb, and Lentil Stew How to Make Brown Venison Stock Homemade Lobster Stock Basic Dashi Stock Takeaways: Stews have a higher solid to liquid ratio than soups. Cultural variations of stews exist worldwide, including chili and curry. The first recorded recipe for stew dates back 4,000 years. Indigenous peoples have unique methods of making stews. Modern stews evolved from historical recipes in Europe. Stews are popular among hunters for their ability to tenderize tough meats. Irish stew became prominent during the potato famine. Stews can be enjoyed year-round, not just in cold months. Personal preferences for serving stews vary between bowls and plates. Stew sandwiches are a delicious way to repurpose leftovers. Stew is a comfort food that pairs well with buttered bread. Choosing the right cut of meat is crucial for a good stew. Searing meat enhances flavor through the Maillard reaction. Add vegetables at different stages for optimal texture. Homemade stock is preferred for richer flavor. Umami ingredients can elevate the taste of stew. Cooking in the oven provides even heat distribution. Wild game adds unique flavors to stews. Stews improve in flavor when left overnight. Experimenting with ingredients can lead to delicious results. Chapters: 00:00 Introduction to Wild Game Stews 03:03 Understanding Stews vs. Soups 06:04 Cultural Variations of Stews 08:49 Historical Roots of Stews 11:49 Indigenous Stews and Their Significance 14:51 Evolution of Stews Through Time 18:08 Modern Stews and Their Popularity 20:58 Personal Preferences and Cooking Techniques 24:00 The Comfort of Stew and Personal Preferences 27:00 Choosing the Right Ingredients for Stew 29:57 The Importance of Searing and Thickening 33:09 Adding Vegetables and Flavor Enhancers 35:58 The Role of Liquids and Stocks in Stew 39:05 Umami and Flavor Complexity in Stews 41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire 44:59 Wild Game and Unique Ingredients for Stew 48:03 Final Thoughts and Recipes for Delicious Stews Keywords: Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

Joined by guest Loren Collins (@lorencollins), we break down the 3rd episode of TOC IV. Contact info: Twitter: @theflyingcowpod Instagram: @theflyingcowpod Email: theflyingcowpod@gmail.com

In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks. Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy. Watch Ryan's new TV show, Mr Lyan's Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

In questa puntata di Diellecast, vi portiamo un mix di curiosità, stranezze e aggiornamenti freschissimi perchè abbiamo voluto iniziare il 2025 con il sorriso. Dalle notizie più bizzarre che ci hanno lasciato a bocca aperta, alle scoperte più affascinanti che ci fanno riflettere, il nostro episodio è un viaggio tra l'inaspettato e il curioso. Per esempio: sapete cos'è l'umami? No, non è un nuovo trend di TikTok, ma una vera e propria esperienza per il palato! Vi raccontiamo tutto, tra chiacchiere, risate e qualche consiglio inaspettato. Se amate lo stile leggero e divertente, non potete perdervi questa puntata! Prendetevi una pausa, mettetevi comodi e venite ad ascoltarne delle belle insieme a noi. A presto, Daniela & Lia ~~~ In this episode, we're bringing you a mix of curiosities, oddities, and fresh updates because we wanted to kick off 2025 with a smile! From the most bizarre news that left us speechless to the most fascinating discoveries that make us think, this episode is a journey through the unexpected and the curious. Do you know what umami is? No, it's not a new TikTok trend, but a real treat for your taste buds! We'll tell you about it with plenty of chatter, laughter, and unexpected tips. You can't miss this episode if you love a lighthearted and fun style! So take a break, get comfortable, and join us for a great time.  

In this episode of The Cocktail Academy Podcast, we're taking a deep dive into one of the most essential yet often overlooked ingredients in cocktails – bitters. From the history of bitters to their role in cocktails today, we explore everything you need to know to master the art of balancing flavors in your drinks.What You'll Learn in This Episode:

On umami in diaspora, from chicken salt to bay leaves. Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking. Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

Tonight, settle in as we explore the fascinating world of Vegemite and the science of umami. From its humble Australian beginnings to its reputation as a salty, savory spread, Vegemite has sparked both love and debate. But what exactly makes it so uniquely flavorful? That's where umami—the so-called “fifth taste”—comes in. Join us as we unravel the chemistry behind umami and its presence in foods worldwide. Whether you're a fan of Vegemite or just here for the sleepy facts, this episode is sure to satisfy your curiosity (and hopefully send you off to dreamland). Want more sleepy content? Visit icantsleeppodcast.com for more episodes and ad-free listening. Want More? • Request a topic: icantsleeppodcast.com/request-a-topic • Listen ad-free & support the show: icantsleep.supportingcast.fm • Shop sleep-friendly products: icantsleeppodcast.com/sponsors This content is derived from the Wikipedia articles on Vegemite and Umami, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full articles: Wikipedia - Vegemite | Wikipedia - Umami. Learn more about your ad choices. Visit megaphone.fm/adchoices

Her hafta Canlı Yayında sinema ve televizyon gündemini konuşuyoruz, ilgimizi çeken konuları tartışıyoruz.00:00 | Giriş15:35 | Umami24:40 | Hard Truths 28:20 | Better Man33:45 | Mussolini: Son of the Century39:20 | The White Lotus - 3. Sezon (Zeynep Ocak N'aber Sinema'da)1:28:50 | 21.Yüzyılın En İyi TV Performansları2:25:55 | Tilda Swinton'ın Berlinale Konuşması2:36:50 | Sebastian Stan Sevmek İçin Bir Neden Daha2:40:15 | Brian Cox'tan Kevin Spacey'e Destek2:51:10 | Critics Choice Kazananları 2:54:25 | The Odyssey'den Yeni Haberler2:57:25 | Scorsese'den Radu Jude'ye Övgü2:59:30 | Ridley Scott'ın Yeni Filmi3:01:40 | Fennell'ın Wuthering Heights Uyarlamasından ilk Görsel3:03:40 | Anton Corbijn Geri Dönüyor3:05:25 | Çin'den Gişe Canavarı Bir Animasyon 3:14:10 | Ev Köşesi: Sahip Olmaktan Memnun Olduğumuz Şeyler 3:18:45 | Severance 2. Sezon 5. Bölüm 3:35:05 | Haftanın Klasiği: Sex, Lies and Videotape (1989)

Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food. Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

(00:55) Imagine walking into a kitchen filled with the irresistible aromas of homemade soups, breads, and jams, where the warmth of the environment makes you feel right at home. That's exactly the experience Jessica and Meghan have created at Batch LLC in Saxonburg, a haven for small-batch food enthusiasts. (14:57) With a strong focus on community over competition, these dynamic entrepreneurs have not only delighted taste buds but also fostered a vibrant local scene by supporting fellow makers. You'll hear about their fascinating journey, from their initial meeting over shared passions to building a successful business that epitomizes Saxonburg's entrepreneurial spirit.(31:01) This episode also takes you to the inviting atmosphere of Umami in Lawrenceville, for a special occasion meal, to the average Tuesday, it's sure to satisfy your culinary cravings. And finally, we do some batch cooking at home, with listener Jeff B's hearty beef stew. Join us as we celebrate the spirit of entrepreneurship, community, and, above all, the love of food that brings us together.Support the showLiked the episode? We'd love a coffee!

AKA infinite ways with a packet of instant noodles. Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking. Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here. 

For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.) Guests: Kumiko Ninomiya, biochemist and former director of the Umami Information Center; Gary Beauchamp, former director of the Monell Chemical Senses Center; Sarah Tracy, historian of science; Camilla Arndal Andersen, neuroscientist; Paul Breslin, professor at Rutgers University For show transcripts, go to vox.com/unxtranscripts For more, go to vox.com/unexplainable And please email us! unexplainable@vox.com We read every email. Support Unexplainable by becoming a Vox Member today: vox.com/members Learn more about your ad choices. Visit podcastchoices.com/adchoices

Casi desde que tengo memoria en las manos —es decir, desde que empecé a hacer manualidades y cualquiera de esas actividades artísticas y divertidas de la niñez— he tenido una curiosidad por el buen gusto. Obviamente que quizás no desde un primer momento, pero progresivamente mientras fui creciendo, me llamaba mucho la atención saber en dónde, particularmente, se aprende a tenerlo. Estás escuchando la versión en audio de mi newsletter, como una suerte de experimento en donde aprendo y pongo a prueba el traducir contenido míxtico de esta manera. Para leer la entrada completa y conocer los links de las recomendaciones usa este link ⁠bit.ly/40VVzMg⁠ Escrito, narrado y editado por ⁠Gabi Chestrada⁠ Publicada el 1 de febrero 2025

MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally. Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration Additional music by Blue Dot Sessions. The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto. Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now. 

The brand new Lecker mini series launches Friday 31st January. In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage. Credits: Hosted by @annasulan Produced by @dearlovelucy & @annasulan Original theme music by @midorijaeger Podcast artwork by @npl_illustration The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.

Ich kann von hier aus nicht erkennen, wo Sie stehen oder wo ich Euch bei diesem Thema abhole, ob Ihr regelmäßig auf den Social Media-Plattformen unterwegs seid, aktiv oder passiv, und auch, wenn es sicherlich viel zu bemängeln gibt, gibt es doch vieles zu entdecken. Mir ging es z.B. so mit unserem heutigen Gast. Bestimmt 3 Jahre ist es her, da entdeckte ich den höchst erfolgreichen und lehrreichen Account „Rosakochtgruen“ von Rosa Roderigo, die in Düsseldorf zur Welt kam, in Neuss aufwuchs und albanische und vietnamesische Wurzeln hat. Nach einer klassischen Konditorenausbildung in Köln und der Arbeit in einer Schokoladenfabrik - ja, ich weiß, das Thema steht natürlich auch gleich am Anfang unseres Gesprächs - besuchte sie die Meisterschule und begann 2020, wir erinnern uns, das Jahr der Pandemie, Koch-Videos zu drehen, auf ihre Art, enthusiastisch, niedrigschwellig und doch höchst inspirierend. Rosa hat zahlreiche Fans, ihr Kochbuch ist voller Ideen und Erklärungen. In unserem Gespräch verrät sie ein paar Tricks, ich meine - Wassermelone vom Grill als Fleischdouble? Hammer. Sofort ausprobieren. Wir sprechen über Rosenkohl, Pancakes, das Wundermittel Apfelessig, geräuchertes Paprika-Pulver, Umami und Misopaste, Hefeflocken (wieder so ein Trick) und vieles mehr. Los, wir gehen jetzt zu Rosa. *** WERBUNG Toast Hawaii wird unterstützt von dmBio, die Bio-Lebensmittelmarke von dm-drogerie markt. Ganz nach dem Motto „Natürlich lecker erleben“ bietet dmBio mit mehr als 550 Produkten eine vielfältige Auswahl – von leckeren Snacks für zwischendurch bis hin zu original italienischen Tomatensaucen. Haben auch Sie eine dmBio-Geschichte, die im Podcast erzählt werden soll? Dann schreiben Sie uns gerne unter rustberlin@icloud.com ÖKO-Kontrollstelle: DE-ÖKO-007

M: 7. E: 7.

It's a new year, and Paul is excited for the Masters of the Universe film in production, but Jared Leto as Skeletor?! Jacob watches New Year's Rockin' Eve, finding the local Las Vegas spots hilarious. At a party, Matt and the kids make it to midnight, but now Matt's behind on chores. Enjoy a New Year's pretzel and a peanut butter…carrot?

Here we are with Umami House, a band that moved from DC to NY to create curated food and music experiences. We will get to hear more about how the band formed, what made them interested in creating a potluck music experience for their friends, and what made them decide to move to the Big Apple. We will also get to hear more about what have been some exciting, challenging, and very great experiences that Umami House has created--from even a sushi curated music experience. Umami House will be performing at Mercury Lounge with Lillimure on December 15th and we will wrap up the episode hearing more about their launches and endeavors in 2025 with releases.

Freezing mushrooms is an effective way to preserve their flavor and texture for later use. There are a few quick cooking methods that are best when prepping mushrooms to be frozen. We discuss these techniques and much more. It's important to know that mushrooms are also a key source of umami. The alluring savory fifth taste alongside sweet, sour, salty, and bitter. This umami flavor is due to natural glutamates in mushrooms, which enhance the depth and richness of dishes. Understanding this correlation helps cooks use mushrooms to boost flavor profiles in various recipes, making them a treasured ingredient across the culinary enterprise.

Our guest is Ririko Tatsumi who is the founder of Annn based in New York.  Annn is truly a unique concept.  Traditional Japanese sweets are called Wagashi.  One of Wagashi's key ingredients is An, or Anko, a bean paste made with different kinds of beans from red, and white to green.  Not just colors, their flavors are diverse and it is fun to discover how simple beans can create rich flavors in Japanese sweets.  That is why Ririko decided to introduce the charm of An to a global audience in the modern American context. In this episode, we will discuss what An is, what types of An you can enjoy, how traditional An can be creative in the context of global sweet recipes and much, much more!!!

After training for 15 years at one of New York's best sushi restaurants, Keen brought his talents to Bellevue in 2017, and the sushi scene here changed forever. And now he's hoping to do the same by introducing Omahans to bingsu and bubble tea at Snowy Sundaes. Hear chef Keen's story, the hours of dedicated work he put in to master sushi, and more!Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, Instagram, AND my blog Restaurant Hoppen!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's episode is dedicated entirely to umami. First up, we sit down with Christopher Beckman, whose new book dives into the history and potency of anchovies. Also on the programme: Monocle's Canberra correspondent, Aarti Betigeri, tastes Australia's divisive spread, Vegemite. Plus: we unearth the bountiful possibilities of cooking with fungi with Sam White, executive chef at Fortnum & Mason. See omnystudio.com/listener for privacy information.

Join the Reading With Your Kids Podcast at the Chicago Toy and Game Fair - November 9 & 10. Use promo code READ at check out to save on tickets! On the latest episode of the Reading With Your Kids podcast, host Jed Doherty had the pleasure of speaking with two talented children's book authors and illustrators - Jacob Grant and Wade Hudson.  Jacob Grant shared the inspiration behind his delightful new picture book "Umami," which follows a penguin who ventures out to try all kinds of exciting new foods. Jacob drew from his own experiences as a parent, noting how his kids' diverse tastes - from spicy-loving to ultra-bland - informed the story. He also discussed his family's creative background, including his grandmother's artistic talents and his mother's work as an art educator.  Jacob expressed his preference for creating both the story and illustrations for his own books, though he also enjoys the challenge of illustrating for other authors. He gave us a sneak peek at his upcoming project "Turtle Slept In," about a sea turtle who's the last to hatch and has to cross a busy beach. Jed invited Jacob to come back and celebrate the release of that book. Next, Jed chatted with Wade Hudson about his timely new picture book "The Day Madear Voted." Wade shared how this story was inspired by his own mother's experience voting for the first time after the Civil Rights Movement. He emphasized the importance of understanding the history and struggles behind voting rights, and getting young people engaged in the democratic process. Wade spoke passionately about the value of open conversations, both within families and across communities. He described how sharing personal stories can foster empathy and help people appreciate different perspectives. Wade expressed hope that "The Day Madear Voted" will continue sparking meaningful discussions about civic engagement. Both Jacob and Wade provided insights into the creative process, family dynamics, and the power of children's books to shape young minds. It was a delightful discussion full of wisdom, humor, and a love for storytelling. Click here to visit our website – www.ReadingWithYourKids.com Follow Us On Social Media Facebook - https://www.facebook.com/readingwithyourkids Instagram - https://www.instagram.com/readingwithyourkids/ X - https://x.com/jedliemagic LinkedIn - https://www.linkedin.com/company/reading-with-your-kids-podcast/ Please consider leaving a review of this episode and the podcast on whatever app you are listening on, it really helps!

Can you learn to appreciate aromas such as spice, petrol, and even gamey or foxy notes in wine? And would you want to, or should you? How can you better understand the taste of umami in what you eat and drink? How do culture and lifestyle influence your perception of the aromas and taste of wine? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine, Gus Zhu. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What was the moment Gus realized he wanted to make wine his career? How did it feel to become the first Chinese Master of Wine (MW)? Which aspects of Gus' multicultural education helped him pass his MW exam on the first try? What is Gus' book, Behind the Glass, about? What makes Behind the Glass different from other books on wine science? What are chemical terroir and sensorial terroir? What was the most surprising thing Gus learned while researching and writing Behind the Glass? Why is the concept of the “tongue map” wrong, and what do we now know about how our tastebuds work? How can you better understand the taste of umami? Can you learn to appreciate vegetal and herbal aromas in wine? How do terpenes present in wine aromas, and why do people like them? Why might supertasters be at a disadvantage in the modern world? How do culture and lifestyle influence your perception of the aromas and taste of wine?   Key Takeaways As Gus explains, we evolved to reject certain smells for our survival. For example, if a plant or fruit or food smells vegetal, it's a sign of under ripeness so it either doesn't taste good or isn't nutritious enough for consumption. In some cases, it could mean that it's poisonous. So it makes sense then that we may not like vegetal aromas in wine. In Asian countries, Gus says, they have a longer history with fermented food and drink. They also don't over season or over cook protein dishes so that the taste of umami remains. Umami comes from the amino acids in protein, but we often get confused because we combine our proteins with fat, salt, and other things. If you barbecue a mushroom and don't season it, the juice or broth released in the little dent in the mushroom is a savory, yummy, umami taste. Gus believes that we should pay more attention to what we eat and drink. He believes that people who like the Chinese experience a more diverse range of flavours and develop a greater appreciation for them. Similarly, we develop a greater vocabulary to express what we're eating and drinking when we think about it.   About Gus Zhu Gus Zhu is the first Chinese national to become a Master of Wine. He works as a research and development scientist at Harv 81 Group, specializing in chemical analysis and sensory studies of aroma compounds in wine, cork, and oak. Gus holds a Master of Science degree in Viticulture and Enology from UC Davis, which he earned in 2017, and achieved his MW qualification in 2019. In addition to his research in flavor chemistry and sensory science, Gus is a professional wine educator, offering tutorials to wine enthusiasts around the world.         To learn more, visit https://www.nataliemaclean.com/307.

In this Forecast episode, Chrissie is sharing 8 new release books for kids that she's excited about.FEATURED TITLESPicture BooksMr. Lepron's Mystery Soup by Giovanna Zobali, illustrated by Mariachiara Di Giorgio (10/1)The Cafe at the Edge of the Woods by Mikey Please (10/1)Milo the Knight by Gregoire Laforce, illustrated by Charlotte Parent (10/15)Santa's First Christmas by Mac Barnett, illustrated by Sydney Smith (10/22)Pig Town Party by Lian Cho (10/29)Umami by Jacob Grant (10/29)Graphic NovelsBog Myrtle by Sid Sharp (10/8)Dog Trouble by Kristin Varner (10/29)RESOURCES MENTIONED ON THE SHOWLooking at Picture Books: Substack by Mac Barnett and Jon KlassenLibrairie Drawn & Quarterly on InstagramBe sure to subscribe to the show wherever you get your podcasts. You can follow the show on Instagram @bookdelightpod, follow Chrissie on Instagram @librarychrissie, and subscribe to Chrissie's kidlit newsletter at librarychrissie.substack.com.If you want to support the show, please consider becoming a paid subscriber on Substack. For $7/month, you are helping to pay the costs of the show and receive exclusive content like extra booklists, roundups of kidlit books that have received starred reviews, reviews of books Chrissie did not like, and more.

Today we are talking about Creating Recipes, What Recipes already exist, and helpful tips and tricks with guest Jim Birch. We'll also cover Features as our module of the week. For show notes visit: https://www.talkingDrupal.com/470 Topics What are recipes How do you recommend someone get started writing recipes Where can people find recipes Can you include sub recipes How should you test recipes Any tools that make writing recipes easier What recipes are needed that do not exist How can people move recipes forward Resources Recipe Author Guide Drupal Core Recipes Preconditions for recipes Drupal Recipes Cookbook Recipes Packagist Recipe type Phase 2 roadmap Umami profile recipes Minimal profile recipes Guests Jim Birch - linkedin.com/in/jimbirch thejimbirch Hosts Nic Laflin - nLighteneddevelopment.com nicxvan John Picozzi - epam.com johnpicozzi Aubrey Sambor - star-shaped.org starshaped MOTW Correspondent Martin Anderson-Clutz - mandclu.com mandclu Brief description: Have you ever wanted an admin UI to manage sets of configuration, to version and share across Drupal sites? There's a module for that. Module name/project name: Features Brief history How old: created in Mar 2009 by yhahn, though recent releases are by Dave Reid Versions available: 7.x-2.15 and 8.x-3.14, the latter of which works with Drupal 9.4 and 10 Maintainership Minimally maintained Security coverage Test coverage Documentation: Has a documentation guide and probably hundreds if not thousands of of tutorials available Number of open issues: 610 open issues, 54 of which are bugs against the 8.x branch Usage stats: Almost 117,000 sites, though the majority are using the D7 version Module features and usage Many listeners will remember Features as the de facto solution for configuration management in Drupal 7 and earlier As the name implies, it was really intended to share common capabilities across different Drupal sites Unlike recipes, Features can have version numbers, because there is a path to sync configuration updates across sites using a Feature, though this is where a lot of teams found Features could be complex to use We did previously cover Features as MOTW all the way back in episode #147, but I thought it was relevant to today's discussion because of the way it provides a UI for organizing and exporting specific sets of configuration There is an open issue for Features to directly export recipes, because it already does a lot of the time-consuming work of collecting together necessary config files, including dependencies Even its current state, it could be a time saver for anyone wanting to start creating their own recipes

Our guest is Shiho Tanaka who is the head sommelier at Tsukimi, the Michelin-starred kaiseki restaurant in the East Village, Manhattan. The restaurant offers great selections of sake and wine to pair with chef Takanori Akiyama's original kaiseki-style dishes. Recently, Japanese wines were added to the list and Shiho is one of the most knowledgeable sommeliers about Japanese wines in the U.S. You may not have heard of Japanese wine, but in the last decade or so, it started to appear in the global market and the world's biggest wine competitions, such as the IWSC International Wine & Spirit Competition, the Decanter World Wine Awards and the International Wine Challenge, honor Japanese wines with multiple Gold, Silver and Bronze medals.In this episode, we will discuss the challenging history of Japanese wine, why the Japanese wine industry is developing so fast in recent years, the unique grape varieties that make Japanese wine special, how to pair Japanese wine with Japanese food as well as non-Japanese food and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

Come to Umami mommy as Erin is under lock and key by Jigsaw, and we learn the difference between epsom salts and regular salts. Bryan takes us on a journey through Pornhub's relative searches by state and we discuss what "vintage cowboys" and "hard pigs" might be. Plus, Erin tells us about Minnesota Senator Tina Smith's plan to repeal the Comstock Act which restricts abortion-related materials from being sent through the mail as the GOP attempts to restrict abortion-related care nationwide. For hours of bonus content visit www.patreon.com/attitudes Join us on Discord for episode discussions and Wednesday Night Watch Parties! https://discord.gg/gK2eZHCSM7See omnystudio.com/listener for privacy information.