Several people pointed out that the world for adding too much Umami to a dish, what I have managed to do several more times, has been called “Toomami”. THAT’S NOT BAD. I’m not clear where it came from but the folks at TASTE pointed to either Julia Turshen
The terrifying future of food
The terrifying future of food
The terrifying future of food
Several people pointed out that the world for adding too much Umami to a dish, what I have managed to do several more times, has been called “Toomami”. THAT’S NOT BAD. I’m not clear where it came from but the folks at TASTE pointed to either Julia Turshen