Umami (xian‐wei)in Chinese food
| Autor: | Haruko Kimura, Tokiko Nakayama |
|---|---|
| Rok vydání: | 1998 |
| Předmět: | |
| Zdroj: | Food Reviews International. 14:257-267 |
| ISSN: | 1525-6103 8755-9129 |
| DOI: | 10.1080/87559129809541160 |
| Popis: | In China, there are subtle differences in taste preference from one region to another. Though a small part of the gustatory complexity is introduced here, it should be noted that umami in China, xian‐wei, is an important part of the spectrum of taste and flavor to generate subtle harmony. There are several types of cuisine in China. Some examples of the use of umami in dried foods, fermented products, seasonings, and soup stocks are introduced in this review. Traditional concepts of basic tastes described in historical culinary books are also introduced here. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|