Prospect Refuge Studio

The Japanese gave us umami now they are also giving us— kukomi. A taste that is described as hearty and satisfying. When comparing umami and kukomi these descriptors lend subtle difference to some palettes but nonetheless is noted as a latest discovery in how we taste in both the western and eastern parts of the world. This explains why a pot roast tastes that much better after the 8th hour in the fire or how an aged pecorino Romano has more depth than its younger counterpart.

December 2018Victoria Sass