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Science and Food

Here is yesterday's recap of the first lecture at the third annual Science and Food lecture series held at UCLA on April 23, starring Ole Mouritsen and Morihiro Onodera (formerly of Mori Sushi). Both discussed the effects of umami on sushi, and how sushi utilizes a variety of ingredients to create a synergy of umami through glutamate and nucleotide-rich flavors. [-E-]

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