12 May '17, 11am

Some of the best soya sauce is locally made in SG.

Some of the best soya sauce is locally made in SG.

Now, our bodies are wired to know what to eat, even though we may not realize it. We have receptors on our tongues to detect amino acids of which glutamate is one. So physiologically speaking, the reason we love MSG so much is because our bodies need protein and our tongues have receptors detect these glutamates. But there are many other amino acids which our palate can detect and this is now at the the forefront of scientific research. The concept of Kokumi has been proposed by Japanese scientists as yet another flavour enhancer that gives tasty food that “heartiness” or full mouth feel. In order to experience Kokumi, the palate needs to detect another set of amino acids, viz histadine and glutathione. Histadine is yet another essential amino acid that the body cannot manufacture but, as you guessed it, it is present in soya beans. So a naturally fermented product would c...

Full article: http://ieatishootipost.sg/kwong-woh-hing-the-worlds-best-...

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