{"id":8749,"date":"2022-02-01T11:54:47","date_gmt":"2022-02-01T10:54:47","guid":{"rendered":"https:\/\/misssushi.es\/?p=8749"},"modified":"2022-02-01T11:54:56","modified_gmt":"2022-02-01T10:54:56","slug":"conoce-el-umami-el-quinto-sabor","status":"publish","type":"post","link":"https:\/\/misssushi.es\/ca\/conoce-el-umami-el-quinto-sabor\/","title":{"rendered":"Conoce el Umami, el quinto sabor"},"content":{"rendered":"\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. 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. El umami se caracteriza por ser agradable al paladar, con cierto regusto a caldo o a carne.<\/p>\n\n\n\n

El umami en la cocina japonesa<\/h2>\n\n\n\n

El umami est\u00e1 muy presente en el sabor en la salsa de soja, los mariscos, el pescado, el queso o el t\u00e9 verde. Es un sabor sutil pero de regusto prolongado y dif\u00edcil de describir. Induce la salivaci\u00f3n y una sensaci\u00f3n aterciopelada en la lengua que estimula la garganta, el paladar y la parte posterior de la boca. 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

Men\u00fa extra de Umami en Miss Sushi<\/h2>\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 Tataki de At\u00fan Rojo es una gran elecci\u00f3n. El plato incorpora la mejor parte del at\u00fan para hacer tataki, el lomo alto. Su acabado con mantequilla de soja tostada refuerza el sabor y la textura del at\u00fan rojo. Adem\u00e1s, las hierbas reci\u00e9n cortadas acompasan el punto de frescura del propio pescado y la mayonesa de trufa nos brinda ese matiz arom\u00e1tico casi m\u00e1gico que ofrece la parte de tierra. Por otro lado, la salsa de chiles y el ma\u00edz tostado aportan un toque de sal e intensifican el sabor. \u00a1Toda una delicia!<\/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

<\/p>\n","protected":false},"excerpt":{"rendered":"

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 esto empez\u00f3
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-8749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-miss-sushi"],"acf":[],"yoast_head":"\nConoce el Umami, el quinto sabor | Miss Sushi<\/title>\n<meta name=\"description\" content=\"Disfruta del sabor intenso del umami en los platos de Miss Sushi. Sopas, rolls y nuestro tataki. 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