SOY SAUCE AND UMAMI

Well, there are now wars on several fronts.  Of course Ukraine, and the Republican civil war in our House of Representatives.  Now, Hamas terrorists are creating havoc in Israel with their attack in Gaza.  Look for a decisive response and watch how the price of oil changes.  

A glance at the right column on petroleum prices shows that the $100/barrel price precipitously dropped to $84/barrel from a week ago.  Interesting what this will be on Monday. 

Interested in buying or selling your home?  Notice that mortgage rates are now at around 7.5%, and seem headed for 8%.  Read this to understand how mortgage rates differ from long-term interest rates.

Way back towards the end of 1981 it was up to 18.39%.  This was during the Great Recession.  Then, a gradual drop over two decades, and the 30-year mortgage rate was was down to 2.67% at the end of 2020.  The past 34 months saw this sudden escalation.

We all place a bottle of mayonnaise or catsup in a refrigerator after opening.  But don't for oil and vinegar.  Here is a question for those who use soy sauce.  Should you store in a refrigerator or not?  

• Kikkoman Corporation, the world's leading manufacturer of this condiment, says to refrigerate to maintain flavor for a longer period.  

• 
  The FDA recommends that mayo be tossed away after two months in the fridge, three months for pickles, six months for ketchup, four months for horseradish and 12 months for mustard.  I'm sure I've passed the deadline for all of them.
• But those times are debatable, for the image to the right indicates the recommendations in the UK.

More about soy sauce.

• Can't believe this, but there is a difference between soy sauce and shoyu.  I thought shoyu was just the Japanese way of saying soy sauce.  Read this.
• The Chinese invented shoyu, and Buddhist monks brought them to Japan in the 7th century AD.
• Shoyu will not spoil if left in the cabinet.  

• 
  I tend to reduce my intake of shoyu because one tablespoon contains 40% the daily recommendation of sodium, which, as you know, can increase blood pressure and stroke potential, plus, cause heart problems.
• However, as would be expected, Kikkoman recommends using the bottle WITHIN ONE MONTH.  Why?  Something to do with the umaminess.  As if anyone really can tell the difference.

What is umami?  

• It is the fifth basic taste alongside sour, sweet, bitter and salty.  

• 
  How many of you are familiar with your own tongue?
• About umami, flavor enhancers make salty foods taste even saltier and sweet foods taste sweeter.  Thus, the dish is brighter and deeper.
• Translated from the Japanese, umami is savory.  Comes from glutamate, inosinate and guanlylate.
• For example, some food processes like curing, aging and fermentation break down proteins, creating free glutamate, which enhances tastes.
• Tomato is high in glutamic acid, drawing out the flavors in pizza and pasta.  Another reason why catsup is used.

Remember monosodium glutamate (MSG)?  

• People have been misguidedly avoiding the use of MSG as a hazard to your health.  
• Turns out racism and xenophobia had a lot to do with MSG making them feel sick.  
• The U.S. Food and Drug Administration has classified MSG as safe.  The FDA, however, requires this chemical to be listed on the label for psychological purposes.
• MSG is almost pure umami.
• However, MSG is 12% sodium.

Typhoon Koinu strengthened to 120 MPH and appeared to make a slight shift towards Hong Kong.  However, the eye weakened to 110 MPH and seems to be just avoiding Hong Kong, and will skirt the northern side of Hainan as a tropical storm, and will make landfall over Vietnam in the middle of next week.

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