Traditional japanese seasonings and condiments: umamification in the plant-forward cuisine
Auteur :
Ono, Minaka / Mouritsen, Ole G.
Éditeur :
Springer International Publishing AG
ISBN :
9783031909474
Date de publication :
27 juil. 2025
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology.