We don’t have any dates, figs or too many raisins. We want fruits to have somewhat of a tang, a taste sensation that’s not always just sweet but more nuanced and interesting.Our real difference lies with our Irish Seaweed, which brings with it a uniqueness that is ‘UMAMI’* which accentuates our sweetness – so we need less of it.
Umami– First coined in 1908 by Japanese Chemistry Professor Ikeda, it means ‘Deliciousness’ in Japanese. Umami was first associated with Kombu – a seaweed kelp though also exists in certain other foods . It is often referred to as our ‘Fifth Taste’, -(joining sweet, salty, savoury and bitter)- as it exists only in certain foods. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavours , it plays an important role in making food taste delicious.
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