the kombu seaweed blog

A great way to describe UMAMI

December 27th, 2010

“While it’s a little difficult to describe, food experts suggest you pop a chunk of Parmigiano-Reggiano into your mouth. As you chew, the tastes will intensify and fill your mouth with an incredible richness and fullness of feeling and sensation — a taste that lingers on and on. That incredible length and intensity of taste is umami at work”

Great Article by Napavalleyregister.com!

I was also excite to hear that Kansai (Where we are located) is has the most 3 star Michelin dining beat Tokyo, Paris, and New York!

http://napavalleyregister.com/lifestyles/food-and-cooking/article_922c990e-fc16-11df-8451-001cc4c002e0.html

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