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Episode 18: Exploring umami, the science behind savory food and MSG
What do Parmesan, tomatoes, kombu, mushrooms, miso and soy sauce have in common? They’re all connected by one of our five basic tastes: umami.
In this episode, we’re going back to Japan in 1908 to explore how umami was identified, how we have been making umami-rich foods long before we understood the science behind them and what’s really happening when certain ingredients make food taste so much better.
Of course, we’re also talking about MSG; what it actually is, how it became so controversial and what the evidence says about its safety.
Most importantly, we’re taking all of that science…
The skinny
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