The Tiki Food Lab is Dedicated to Umami Research - Including Why Kokumi Matters! Taste Is A Complex Biological Process Before we get into the details of the taste of Kojumi, let’s start by evaluating how taste works. Taste is a complex response to sensory stimuli received from taste bud sensors, mouthfeel somatosensory sensations, and chemesthesis.[1] The brain converts information from what is called the chemosensory systems, to create what we know as taste. I often think of taste as a...

Elderflower Mirin - Tiki Food Lab What Is Mirin & How To Use It Mirin is a delicious cooking and finishing wine that adds subtle sweetness, koji-derived enzymes, and umami to a wide-array of recipes. It has notes of sweet sherry with a light, complex slightly acidic finish. Traditional uses for mirin include to season rice, make glazes, marinades, and as a pan deglaze when searing foods. It is particularly delicious when paired with acidic flavors like ginger, yuzu, vinegar, lemon, lime or...

Tomatillos & Ground Cherries From the SG Tiki Farm Fresh made pasta is delicious! At Suis Generis, we mill whole grain heirloom wheat to create fresh flour with more nutrients and anti-oxidants than months-old store bought pre-milled flour.[1] We think about these things in both the realms of flavor and nutritional content. Several weeks ago, we started harvesting tomatillos. In line with our zero-waste cooking model, when shucking the outer husks from the beautiful green, gold and purple...