clock menu more-arrow no yes

Filed under:

The Wonders of Science

New, 1 comment

paul-virant-stefan-stehler.jpgStep aside Umami, Swiss flavoring/fragrance company Givaudan took a group of chefs to the Chefs Council 2010 in Hong Kong recently to promote the idea of using kokumi. Kokumi is a new Japanese taste concept which describes a certain type of mouthfeel the body detects through calcium channels on your tongue (which are also a fairly recent scientific discovery). Click over to Eater National for the full spiel. [-E-]

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world