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Traditional Japanese Seasonings and Condiments Umamification in the Plant-forward Cuisine /

Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology. Food cultures like...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Ono, Minaka (Awdur), Mouritsen, Ole G. (Awdur)
Awdur Corfforaethol: SpringerLink (Online service)
Fformat: Electronig eLyfr
Iaith:Saesneg
Cyhoeddwyd: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Rhifyn:1st ed. 2025.
Pynciau:
Food science.
Food security.
Food > Analysis.
Chemistry.
Food Science.
Food Engineering.
Food Security.
Food Chemistry.
Mynediad Ar-lein:https://doi.org/10.1007/978-3-031-90948-1
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
Tabl Cynhwysion:
  • Introduction
  • Elements of Japanese Cuisine and Food Culture
  • Concepts of Taste and Flavour
  • Overview of Japanese Seasonings and Condiments with Umami Potential
  • Stock
  • Kōji-based Condiments
  • Seafood Condiments
  • Seaweeds
  • Vegetables and Legumes
  • Fungi
  • Tea
  • Toppings
  • Japanese Cooking Practices for Umamification
  • Comparison with Western Seasonings and Condiments
  • Possibilities for Product Innovation
  • The Final Words.

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