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Keita Seafood
Home
Fish
Retail
How to Slice
How to Store
Umami
Subscription
Blog
About US
More
Home
Fish
Retail
How to Slice
How to Store
Umami
Subscription
Blog
About US
Blog
Food Science Blogs
Salted Squid “Shiokara”
Fermented seafood boasts a rich and extensive past. Dating back to the 3rd century B.C., Erya, the earliest known surviving Chinese…
Yellowtail and Seasons
The flavor of fish meat undergoes variations throughout the year as a result of fluctuations in water temperature, environmental…
Meat Aging and Umami
In order to grasp the foundation of umami in post-mortem meat, it is necessary to delve into two distinct dynamics: nucleic acids and amino…
Cheese Aging and Umami
Aging is a crucial step in developing unique flavors and enhancing umami characteristics in cheeses. During the aging process, several…
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