umami
US
・UK
A1 初級
n. (u.)不可數名詞鮮味
Umami is one of the five basic tastes.
adj.形容詞有鮮味的
This sauce has a very umami flavor.
影片字幕
揭密在地日式炸豬排店的櫃檯後！ (Behind the Counter at a local Japanese Fried Tonkatsu Restaurant)
- Oh Oh the alcohol delivery is here hello So are you thinking of opening up a second shop Yeah, I can see that one shop is working up Foreign Now that all the morning prep is done for the shop he takes a break and gets breakfast Apparently he comes here almost every day He literally knows everyone What's this Interesting It's not crowded today, huh Oh Noted but hey, I think you're the youngest person here Facts he ordered eggs in a thick piece of toast a very typical japanese cafe item Oh, that's acai from my last behind the counter video I'm good Good How's business They've been good friends for a long time since they were kids Oh the server is here And the customers are already here I think they're actually friends too Yes, I guess i'm included And more customers Finally the shop signature fried tonkatsu the shop specifically uses ropaku black haired pork from kagoshima Which is known to have a sweeter fat and tender meat It's also high in amino acids aka umami, which is one of the reasons why the shop son katsu is Irresistible and loved by many of the regulars Is that the regular pork loin Wow, the premium loin looks completely different and rightfully so since it's a different part of the pork In fact tonkatsu shops like this one usually offer various parts like premium loin to tenderloin called hide Which allows them to create different dishes with their own unique taste and texture He says that how he adjusts the heat is based on his many years of experience as it quickly fluctuates on the quantity of items Being fried along with other factors.
哦，送酒的來了，你好，你打算開第二家店嗎？ 是的，我看到有一家店在營業，現在店裡的準備工作都做完了，他休息一下，吃點早餐 顯然，他幾乎每天都來這裡，他認識這裡的每一個人 這是什麼，有意思嗎？ 今天人不多，哦，是的，不過，你是這裡最年輕的人、我想你是這裡最年輕的人 他點的是雞蛋夾在厚厚的吐司裡 這是很典型的日本咖啡店的東西 哦，這是我上次在櫃檯後面錄的視頻裡的巴西莓 我很好，生意如何？我想也包括我在內，更多的客人終於來了 本店的招牌炸豬排 本店特別選用鹿兒島的大白黑毛豬肉 這種豬肉脂肪更甜，肉質更嫩事實上，
- It's definitely not easy at first, but over time he's been able to master the technique So If you don't already know about my paolo from tokyo premium kaminari hot sauce I've got to tell you about it because so many people love it It's handcrafted exclusively by a small bass producer in japan's nigata prefecture made with an original blend of premium kanzuri Aged six years locally grown carolina reaper and shoyu a lot of love has gone into each bottle And i'm telling you that there's no hot sauce in the world that has this much fire and umami all in one And it all begins at the base of mount miyoko in a process called yuki sarashi where locally grown red chilies are spread over Snowfields to develop their natural umami for over three to four days forming the foundation of kanzuri's distinctly delicious flavor You can get it at paolo from tokyohotsauce.com or just click on the link below And if you're in japan, I have shops listed on the website such as tsukiji fish market Also, I just released my new kaminari hot sauce shirt in my merch shop.
一開始肯定不容易、如果你還不知道我的 "東京保羅 "高級卡米拉里辣醬 我一定要告訴你，因為很多人都喜歡它 它是由日本新瀉縣的一家小貝斯生產商獨家手工製作的這一切都始於 miyoko 山的山腳下，在一個名為 yuki sarashi 的過程中，當地種植的紅辣椒被撒在雪原上，經過三到四天的自然鮮味形成了 kanzuri 獨特美味的基礎。如果您在日本，我的網站上還列出了一些商店，如築地魚市（tsukiji fish market）。
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日本全女性飯糰店幕後直擊！你絕對想不到的驚喜！ (Behind the Counter at a Japanese All-Female Onigiri Shop)
- When you use ice-cold water to cook rice, it's cooked on a gas stove, so the rice becomes thicker and sweeter Oh, rice to know So, how are you doing with time? You should come in earlier, just kidding That's right, I was too busy last night Ah, I see Now the shop prepares its most popular filling, Sabin, rich in umami and selected specifically to complement their Koshihikari rice Enhanced with a touch of salt to bring out its natural flavor So, what's important for you when running a business?
用冰水煮飯時，是在煤氣灶上煮的，所以米飯會變得更稠、更甜 哦，米飯知道了 那麼，你的時間過得怎麼樣？ 你應該早點來，開玩笑的 是啊，我昨晚太忙了 啊，我知道了 現在店裡準備的是最受歡迎的餡料--鯖魚，富含鮮味，專門為越光米而特選 增強型，加入少許鹽，使其自然風味更加濃郁 那麼，對您來說，做生意最重要的是什麼？
- I guess you just did Hopefully someone's able to help Wow, that soboro smells amazing It's based on her mom's recipe, which was her favorite dish growing up Soboro is typically made with chicken, but here they use a mix of pork and beef to produce a stronger umami Cool, the rice is ready Interestingly, onigiri must have the perfect balance of firmness and stickiness to maintain its form But most importantly, it has to maintain its flavor and texture when it's hot and cold As onigiris are often eaten cold, similar to rice used in bento boxes Hey, before we continue on, I want to tell you guys about the sponsor of this video, Sakurako Who make it possible to experience Japan from the comfort of your own home Once it's been delivered, I can't wait to open up this lovely Japanese artisan snack box It's unique to the month itself The theme this month is moonlit sakura, making you feel like you're enjoying yozakura When I get it, I don't waste any time to go through the snacks It's always a cool surprise each month to see what items I get Like this sakura dorayaki, sakura chocolate cookie, and even the sakura shrimp senbei, which I love And you also get this sakura hibiscus tea to pair with the snacks And even this sakura wagashi plate With all these delicious themed snacks, it's like I'm enjoying night time cherry blossoms in my own house As always, you get this ultra cool booklet to learn about everything in the book Including allergen info and even Japanese culture Now, get a special Japanese matcha set for a limited time if you get an annual subscription with Sakurako Or use code PAOLO to get $5 off your first order Click the link below or scan this QR code and enjoy the beauty of night time cherry blossoms from the comfort of your own home At 10 a.m., the shop is officially open for business And as soon as the doors open, customers start pouring in And the workers get even busier in the kitchen Horei-san forms her signature onigiri loosely, yet it remains in shape Hinting a fluffy airiness to it In fact, the Japanese typically prefer gaps of air between each grain of rice So that they can thoroughly enjoy its texture And while shaping rice balls for orders Horei-san's constantly on the move Preparing fillings, cooking the next batch of tonjiru soup And crafting their side dishes Her hands never get a moment's rest Wow, she's preparing their signature seasoned egg yolk One of their most popular toppings The shop soaks their frozen yolks overnight in their special sauce Absorbing its deep and rich flavors Awesome, these are for deliveries She says that the shop receives 20 to 30 Uber orders daily Plus, occasionally large orders from the entertainment industry Such as films and theater productions In Japan, talent agencies and even celebrities themselves Often provide food on set for the team Similar to Western catering situations But on a smaller scale And since onigiris are so easy to eat during filming It's a popular choice for the industry Oh, another worker's here, hello Do you always come around this time?
我猜你已經吃過了 希望有人能幫上忙 哇哦 蕎麥麵聞起來好香啊 這是她媽媽的菜單 她從小最喜歡吃蕎麥麵了 蕎麥麵通常是用雞肉做的 但這裡用豬肉和牛肉混合來製作味道更濃郁的蕎麥麵 飯好了 有趣的是 飯糰必須在硬度和粘性之間取得完美平衡 才能保持其形狀在我們繼續之前，我想向你們介紹一下本視頻的贊助商 Sakurako 公司、每個月都會給我帶來驚喜，比如櫻花花捲、櫻花巧克力曲奇，甚至還有我喜歡的櫻花蝦仙貝，還有櫻花芙蓉茶，可以和點心搭配、現在，如果您訂閱了櫻子的年度套餐，就可以在有限的時間內獲得一套特別的日本抹茶
日本拉麵路邊攤，攤位內的真實樣貌！ (Behind the Counter at a Japanese Ramen Yatai Stand)
- The broth is made by simmering pork knuckles and spine for over 14 hours to extract the savory richness of the marrow, producing a deep and umami-rich soup, which is then combined with a straight fresh noodle and delicious toppings.
高湯是用豬肘和豬脊骨熬製 14 個小時以上，以提取骨髓的鮮美濃郁味道，熬製出鮮美濃郁的高湯，再配上新鮮的直面和美味的配料。
- The broth is made by simmering pork knuckles and spine for over 14 hours to extract the savory richness of the marrow, producing a deep and umami-rich soup which is then combined with a straight fresh noodle and delicious toppings.
如果您想親自看看這個雅臺，我一定會在描述中留下鏈接。
日本父女居酒屋櫃檯後面是什麼樣子！？ (Behind the Counter at a Japanese Father & Daughter Izakaya Restaurant)
- Omochito mentaiko Monja is often flavored with a japanese worcestershire or soy sauce But here it's simply salted to balance out the flavor with the toppings So monja is kind of like a runnier version of konomiyaki in japan It's cooked and scraped off at the grill with a tiny spatula It's savory and packed with umami born during the edo period in an older part of tokyo today It serves as a fun bonding activity for friends and family to make and eat together Oh, you started drinking water You're still drinking it's pretty hot in here Shito-san and her father had made it a point to try to keep the place as it always has been a relaxing and welcoming Restaurant where the regulars feel like they've come back to their own home One important note about this japanese izakaya is that smoking is allowed inside just like many small restaurants throughout japan Because of this minors aren't legally allowed to enter ever since japan's revised health promotion act went into effect in 2020 Most places had to go smoke-free But small family-run izakayas like this one are exempt as long as they meet certain size requirements Is Nice finally the okonomiyaki It's common for customers to cook it on their own.
Monja 通常用日本的喼汁或醬油調味，但在這裡只用鹽來平衡配料的味道，所以 Monja 有點像日本的 "大阪燒"（konomiyaki）的稀釋版、你開始喝水了 你還在喝水 這裡很熱 Shito 女士和她的父親一直努力讓這裡保持一貫的輕鬆和溫馨，在這裡，常客們感覺就像回到了自己的家。但像這家家庭經營的小型居酒屋，只要符合一定的規模要求，就可以免於吸菸。
- It's savory and packed with umami.
日本老婆到底在日本超市都買什麼？！🇯🇵🛒 (What My Japanese Wife Really Buys at the Supermarket in Japan)
- It's the Japanese housewives a secret weapon to quickly make a delicious and healthy meal for her family There are some other variations between types of fish and marinades like salmon or splendid Alfonsino with Saikyo miso, mirin or even a sake lees marinade She also often buys salted salmon to grill which is popular in Japan to serve at breakfast as is or as an Onigiri rice ball filling the ones on the right are Atlantic salmon Which Westerners are probably familiar with while the salted salmon tastes quite a bit different as it's yes much saltier But it also has a more concentrated umami So why that meat oh, I'm gonna use it for a vegetable saute in Japanese home cooking We use a lot of things like meat not just pork also beef you can use it in many things I think it's the most common form of meat in Japanese supermarkets You'll typically find more thinly sliced meat rather than steaks or large cuts This is because many traditional Japanese dishes like sukiyaki Shabu-shabu ginger pork and countless stir-fried dishes are made with thinly sliced meat Additionally unlike in Western countries where large ovens are common Most Japanese households primarily use compact stovetops So naturally thinly sliced meat cooked on a pan have become the standard Also, the supermarket will sell in single packages for individuals to ensure the meat is always fresh and doesn't go to waste Here's a supermarket tip for you most Japanese supermarkets give out free Wagyu fat which many Japanese wives take advantage of when cooking their meat as it adds a unique sweetness and umami to their dish In Japan, it's common for people to drink ocha green tea And although there's a whole entire tea tradition and related manners that come along with it Most everyday people will drink it whenever and however they like simply because they enjoy the taste at the same time Drinking green tea before during and after meals provides different benefits But many Japanese wives like mine drink it for its anti-aging properties Whatcha looking at?
這是日本家庭主婦為家人快速做出美味健康飯菜的祕密武器。魚的種類和醃泡汁之間還有一些其他變化，如三文魚或用 Saikyo 味噌醃製的美味阿爾方索魚、她還經常買鹹鮭魚來燒烤，這在日本很受歡迎，可以在早餐時直接食用，也可以作為飯糰的餡料，右邊的是大西洋鮭魚，西方人可能都很熟悉，而鹹鮭魚的味道則有很大不同，因為它的鹹度要高得多，但它的鮮味也更濃郁、我要用它來炒菜 在日本家庭烹飪中，我們會用到很多東西，比如肉，不僅是豬肉，還有牛肉，你可以用它來做很多東西，我想這是日本超市裡最常見的肉類形式。此外，與西方國家普遍使用
- While the salted salmon tastes quite a bit different as it's yes much saltier but it also has a more concentrated umami.
事實上，我的網站 "東京斑馬"（Tokyo Zebra）就使用了 Squarespace。