Kobe Jones Blog

Sake is synonymous with Japan, having been around since ancient times. Over the years, it has developed to incorporate modern manufacturing techniques, but the concept is still the same – Japanese sake is a rice wine made by fermenting rice that has been polished to remove the bran. The origin of sake is unclear, however there is evidence of 3rd-century Chinese text that speaks of the Japanese drinking and dancing.

While Australia  gets ready to celebrate Christmas by hanging up the stockings, putting up the lights, shopping up a storm and making room in the fridge for a giant turkey, around the world there are people taking a far different approach. In the Czech Republic, single women are getting ready to throw shoes to see if they will be wed. In Venezuela, the folk will be tying up their rollerskate

The discovery of umami as a taste came in 1907 by Japanese chemical professor, Kikunae Ikeda. It’s a fascinating piece of the gastronomic evolution puzzle, making sense of why we love the food we love. If it’s been some time since you sat in science class, here’s a quick refresher: looking at your tongue, you’ll see the surface is covered with several hundred rough-looking bumps. These bumps are called papillae