Umami: Why the Fifth Taste is So Important

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

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A Guide to Ordering, Buying and Enjoying Crab

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

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Celebrating Good Food Month with an Elegance Menu and Matching Sake

Last night Kobe Jones hosted an Elegance Sake Dinner as a part of the Good Food Month celebrations at King Street Wharf. Here’s what one of our guests had to say about the event. . . Elegance. Not a word that everyone associates with sake, especially if their main experiences of the Japanese rice wine have involved sitting at a table yelling ‘sake sake sake, bomb’ before dropping it into

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