With warmer weather just around the corner, many consumers are turning to lighter meals in anticipation of shedding winter clothes. Some of the less-filling lunches and dinners my family loves include anything made with white meat chicken. Not only does chicken have a welcoming savory flavor, it is an economical protein source.
Not to dismiss our love of chicken wings and fried chicken (they are still favorites), it is common to find one of several chicken salad recipes being made in our kitchen.
But don’t let the term “salad” confuse you. Chicken salad can be many things, including but certainly not limited to, a bowl of spring greens topped with fried chicken tenders. “Chicken salads” are much more than that.
Ketchup is probably my favorite condiment. I use it in cooking (e.g., meatloaf, my famous baked beans, let’s not forget sloppy Joe’s), on sandwiches (a must-have on grilled hot dogs and hamburgers) and in a variety of other ways (I should confess I can’t eat French fries without lots of it, but you probably could’ve guessed that at this point!). When my love of ketchup first began, little did I know that it was likely in part because of my love of tomatoes, which provides an undeniable umami taste.
If you are into healthy eating and have never heard of Washoku, hold on to your hats! The attributes of this eating plan may astonish you.
What exactly is Washoku you ask? One writer for the Japan Times puts it this way: “Whenever I ponder the question of what Washoku, the quintessential Japanese cuisine, is, this is the meal I think of. It is simple yet complicated, plain yet sophisticated. It is salty, sour, sweet, slightly bitter and full of umami. And it is beautifully presented. Washoku does not hit you in the face with spice or other flamboyant flavors. It is a gentle caress as it satisfies your senses.”
Beyond that mouthwatering description, Washoku is an eating plan filled with vegetables (e.g., bamboo shoots, cucumbers, sweet potatoes, mushrooms) and tart and sweet fruits (e.g., melon, citrus). Grains such as rice, buckwheat and soba noodles as well as nuts (e.g., chestnuts) are key to this plan. Add to that a wide variety of fish (e.g., tuna, salmon) and soy products (e.g., tofu), both of which serve as the protein component of Washoku.
Sounds healthy and delicious? You bet. Many people, when thinking about traditional Japanese cuisine, are aware…
March is a time for new beginnings since winter is nearly over and spring flowers are starting to bud (at least they are in some parts of the U.S.). Perhaps it also is the time when you think about shedding those winter coats and turn to a healthier lifestyle as warmer weather approaches. Well, you’re not alone.
As the headline of this blog says, umami and nutrition go hand in hand and March is not the only month when umami and nutrition work in harmony. March is National Nutrition Month® – a “nutrition education and information campaign created by the Academy of Nutrition and Dietetics.” The campaign focuses on the importance of making informed food choices and developing sound eating and physical activity habits.
So let’s talk nutrition, especially how umami can be beneficial for overall health and specifically how monosodium glutamate (MSG) can help reduce the sodium in your diet.
It appears some confusion exists about the relationship between umami and monosodium glutamate (MSG). Are they similar? Where did umami come from? Does MSG have umami flavor? Inquiring minds want to know.
If you are still a bit perplexed, we’d like to help. To do so, I’ve looked back at the blogs posted on MSGdish.com over the past few years. From there, I excerpted a few statements that are educational, even though they may be a bit repetitive, but repetition can be good. So here we go!
Over a hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University wondered what made kelp broth taste so good. He recognized that, “There is a taste which is common to asparagus, tomatoes, cheese and meat but which is not one of the four well-known tastes of sweet, sour, bitter and salty,” and set out to figure out what it was. He discovered that glutamate, an amino acid made by many plants and animals, was the source of this distinctive taste, and named the flavor “umami.”