kokumi

Los sabores básicos son muchas veces simples y unidimensionales. El kokumi va mucho más allá y en ocasiones se puede confundir con otras sensaciones como el umami y el salado.

Su definición es aún más compleja que lo que vimos anteriormente, ya que no se puede identificar un único compuesto químico que lo provoque. Más que un sabor, podemos hablar de una sensación: los mismos receptores nerviosos que detectan el calcio son excitados y al mismo tiempo nos aporta textura.

Referencias:

https://www.fooddive.com/news/kokumi-the-sensation-that-makes-tasting-better/553761/

https://en.wikipedia.org/wiki/Taste#Heartiness

https://en.wikipedia.org/wiki/Glutamic_acid

Maria de Lourdes R Giada; Maria Terêsa M Miranda; Ursula M.Lanfer Marquez (1998). Sulphur γ-glutamyl peptides in mature seeds of common beans (Phaseolus vulgaris L.). , 61(1-2), 177–184. doi:10.1016/s0308-8146(97)00124-6 

Ana San Gabriel; Hisayuki Uneyama; Takami Maekawa; Kunio Torii (2009). The calcium-sensing receptor in taste tissue. , 378(3), 0–418. doi:10.1016/j.bbrc.2008.11.060 

Ohsu, T.; Amino, Y.; Nagasaki, H.; Yamanaka, T.; Takeshita, S.; Hatanaka, T.; Maruyama, Y.; Miyamura, N.; Eto, Y. (2010). Involvement of the Calcium-sensing Receptor in Human Taste Perception. Journal of Biological Chemistry, 285(2), 1016–1022. doi:10.1074/jbc.M109.029165 

        Yang, Juan; Bai, Weidong; Zeng, Xiaofang; Cui, Chun  (2019). Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends in Food Science & Technology, 91(), 339–346.         doi:10.1016/j.tifs.2019.07.022   

Characteristic Flavor Constituents in Water Extract of Garlic

Yoichi Ueda, Makoto Sakaguchi, Kazuo Hirayama, Ryuichi Miyajima and Akimitsu Kimizuka

Central Research Laboratories, AjinomotoCo., Inc.,
1-1 Suzuki-cho, Kawasaki-ku,

Kawasaki 210, Japan Received July 20, 1989

Our guest is Massud Ghaussy who has a Japanese food and restaurant blog on instagram under TokyoManhattan. His posts not only describe restaurants he has visited, but also include many other elements behind the dishes, such as history, culture, cooking methods. He appeared on Episode 125, 136 and 152 and shared his favorite Japanese chefs and restaurants in Paris, NY and in Tokyo as well as sushi restaurants in NY and Tokyo. 

In this episode, we will continue our conversation with Massud, but the theme is not his favorite restaurants. In order to help you to understand Japanese food more deeply, we will discuss different genres of Japanese cuisine and how they were created. For example, what is honzen ryori? It is the mother of kaiseki cuisine created by samurais! 

Also, we will talk about various concept of taste and flavors that are unique to Japanese cuisine such as umami and kokumi. 
 

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