Jan 30
0

Kokumi enhances other tastes, aids fat reduction … Kokumi isn’t exactly a taste, but a food attribute identified by the Japanese, sometimes translated as “heartiness” or “mouthfulness”. It distinguishes compounds in food that enhance flavors, such as calcium, protamine (found in fish), L-histidine (an amino acid) and glutathione (found in yeast extract). Like umami, kokumi makes food yummy. And the yummier the food, you should eat less. Makes delicious (and nutritious) sense. Think the Japanese are on to something? http://ift.tt/1vcz3vW

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Jan 29
0

Using their noodle(s) … Rather than good old wheat and eggs, fine-dining restaurants are showcasing “authentic” noodles made from black beans, buckwheat, carrots, cornstarch, lentils, mushrooms, peppers, pinto beans, potatoes, rice, soybeans, sweet potatoes and yams with innumerable textures and flavors. Billed as easy to prepare and transport, filling, storable for years and tasty hot, cold or at room temperature. Pretty compelling carb shunners. http://ift.tt/1zO8kac

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