{"id":869,"date":"2019-02-22T11:04:00","date_gmt":"2019-02-22T11:04:00","guid":{"rendered":"https:\/\/misssushi-test.com\/?p=869"},"modified":"2021-05-04T10:55:59","modified_gmt":"2021-05-04T08:55:59","slug":"umami-el-quinto-sabor","status":"publish","type":"post","link":"https:\/\/misssushi.es\/ca\/umami-el-quinto-sabor\/","title":{"rendered":"Umami: El quinto sabor"},"content":{"rendered":"\n

\u00a1Hola Sushilovers!<\/p>\n\n\n\n

Durante muchos a\u00f1os, hemos clasificado los sabores en cuatro grandes categor\u00edas: dulce, salado, \u00e1cido y amargo. Pero a principios del siglo XX, el cient\u00edfico japon\u00e9s Kikunae Ikeda se dio cuenta de que gran parte de los platos tradicionales japoneses ten\u00edan un sabor peculiar que no encajaba con estas cuatro categor\u00edas.<\/p>\n\n\n\n

A partir de esto empez\u00f3 a trabajar para conseguir aislar este sabor peculiar y le dio un nombre: Umami, que podr\u00eda traducirse como \u201csabroso\u201d.<\/p>\n\n\n\n

El umami se caracteriza por ser agradable al paladar, con cierto regusto a caldo o a carne.<\/p>\n\n\n\n

\u00bfY por qu\u00e9 es tan importante el umami para la cocina japonesa?<\/p>\n\n\n\n

Ver\u00e9is, Sushilovers, a pesar de ser un sabor universal, est\u00e1 muy presente en el \u201cdashi\u201d que es una pasta muy presente en la tradici\u00f3n culinaria japonesa. Adem\u00e1s, tambi\u00e9n podemos encontrar este sabor en la salsa de soja, los mariscos, el pescado, el queso y el t\u00e9 verde, por ejemplo.<\/p>\n\n\n\n

Ahora que ya sabes un poco m\u00e1s sobre umami, te hemos preparado un men\u00fa umami, para que puedas aprender a identificar f\u00e1cilmente ese matiz sabroso tan caracter\u00edstico.<\/p>\n\n\n\n

Como entrante, la Sopa Miso con Vieira y Langostino es ideal para empezar con la cata. Hecha a partir de vieira, langostinos, tofu suave, algas wakame y, por supuesto, nuestro delicioso dashi de bonito con miso rojo es la combinaci\u00f3n perfecta de ingredientes que contienen umami.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Como principal, nuestro \u00e9xito Doble At\u00fan es el roll perfecto para degustar el umami. Est\u00e1 hecho con at\u00fan, aguacate, tomate y mayonesa japonesa, cubierto con m\u00e1s at\u00fan y un toque de teriyaki, tobiko y s\u00e9samo wasabi. Tanto el at\u00fan como el tomate son ingredientes muy sabrosos cuyo sabor principal es el umami. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Para que no te quedes con hambre, a\u00f1ade a tu men\u00fa nuestro delicioso California Vegetal. Este roll de queso de cabra con tomate seco, aguacate y finas hierbas es la receta perfecta que combina un fuerte sabor umami con ingredientes m\u00e1s suaves que matizan el sabor. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Y, para finalizar, el Helado de T\u00e9 Verde es el postre que necesitas. Su sabor fuerte y refrescante te transportar\u00e1 al Jap\u00f3n m\u00e1s aut\u00e9ntico. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Esperamos que vengas muy pronto a disfrutar de estos y muchos m\u00e1s platos para que te conviertas en un adepto al umami en Miss Sushi<\/a>.<\/p>\n\n\n\n

\u00a1Nos vemos, Sushilover!<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a1Hola Sushilovers! Durante muchos a\u00f1os, hemos clasificado los sabores en cuatro grandes categor\u00edas: dulce, salado, \u00e1cido y amargo. Pero a principios del siglo XX, el cient\u00edfico japon\u00e9s Kikunae Ikeda se dio cuenta de que gran parte de los platos tradicionales japoneses ten\u00edan un sabor peculiar que no encajaba con estas cuatro categor\u00edas. A partir de
Leer más<\/a><\/p>\n","protected":false},"author":16,"featured_media":3050,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[68],"tags":[],"class_list":["post-869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miss-sushi"],"acf":[],"yoast_head":"\nUmami: El quinto sabor | Miss Sushi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/misssushi.es\/ca\/umami-el-quinto-sabor\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Umami: El quinto sabor | Miss Sushi\" \/>\n<meta property=\"og:description\" content=\"\u00a1Hola Sushilovers! Durante muchos a\u00f1os, hemos clasificado los sabores en cuatro grandes categor\u00edas: dulce, salado, \u00e1cido y amargo. Pero a principios del siglo XX, el cient\u00edfico japon\u00e9s Kikunae Ikeda se dio cuenta de que gran parte de los platos tradicionales japoneses ten\u00edan un sabor peculiar que no encajaba con estas cuatro categor\u00edas. 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