Umami

Flavor Science

La saveur savoureuse dite « cinquième goût », de plus en plus explorée en coctellerie via le glutamate monosodique, le miso, la tomate, le shiitake, la sauce soja, le Worcestershire et le dashi. Apporte profondeur et caractère savoureux. Le Bloody Mary fut sans doute le premier cocktail umami grand public.

Référencé dans

Guide Umami in Modern Cocktails

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