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Umami: the 5th taste
Ever heard the term umami? This taste, discovered several decades ago, is now one of five basic tastes, but what does it contribute?
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The University of Tokyo
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Spot the difference: perfecting cultured steak
Scientists at the University of Tokyo say they have developed cultured beef that mimics the mouthfeel of steak, with a significantly lower risk of microbiological contamination.
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Science of Sake
This article outlines recent research on the brewing yeast of Japanese rice wine and highlights the unknown genetics of food microbes.
