To understand anchovies, you need to understand umami.
For most of history, just four tastes were recognized: sweet, sour, bitter and salty.
He named the taste umami, after the Japanese word “umai,” which translates — very roughly — as savory taste.
Preserved anchovies — whether salted, packed in oil or transformed into fish sauce — have extraordinarily high levels of umami.
We know we need to be eating more whole foods, more plants, more good fats, more grains and pulses.
Persons:
Democritus, Kikunae Ikeda, Ikeda, it’s
Locations:
Japanese, Asia, Rome, haute, York