Kobe Jones Blog

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

Did you know that Kobe Jones purchases a whopping seven tonnes of wild caught, sustainable crab each and every year? With the average crab weighing between two and ten pounds, that’s a whole lot of deliciousness going onto our plates. The Japanese have always loved crab, and when you taste its wonderfully decadent flavour and sample its succulent texture, it’s easy to understand why. Crab really is delicious! But if