I often get asked, "Why is sake used so much in Japanese cuisine?" The answer is that it's used to add umami to food. In this four-part series, we'll be exploring what sake is and why it's a magical ingredient that can make food taste better. In the first episode, I'm answering the question "What is umami?" We're going to start with the history and science behind the taste of umami, delve into why we crave umami and finally look at why sake is such an essential component of Japanese cuisine.

This series was made possible by our sponsor, Hakutsuru Sake ▶ [ Ссылка ]

Tippsy has a huge selection of Hakutsuru’s sake ▶ [ Ссылка ]

More about Umami ▶ [ Ссылка ]

EPISODE 2 - What is Sake? ▶ [ Ссылка ]
EPISODE 3 - French and Italian Cuisine with Sake? ▶ [ Ссылка ]
EPISODE 4 - Sweets and Sake? ▶ [ Ссылка ]

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INDEX:
0:00 Intro
1:19 Why cook with sake
2:04 History of umami
2:25 Fifth basic taste
3:13 How we taste umami
3:38 Synergy with nucleotides
4:17 Why we crave umami
4:58 Glutamate rich ingredients
5:14 Fermentation and umami
5:35 Episode 2 preview

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