Keita Miyaki – Medium

Keita Miyaki
in
In Search of Umami

Exploring the Tuna Spectrum

In the vast ocean of seafood options, tuna stands out as a beloved choice for its rich flavor and versatility in culinary applications…

3 min readMar 26, 2024

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Exploring the Tuna Spectrum

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Keita Miyaki
in
In Search of Umami

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…

4 min readJul 16, 2023

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Salted Squid “Shiokara”

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Keita Miyaki
in
In Search of Umami

Yellowtail and Seasons

The flavor of fish meat undergoes variations throughout the year as a result of fluctuations in water temperature, environmental…

4 min readJul 16, 2023

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Yellowtail and Seasons

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Keita Miyaki
in
In Search of Umami

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…

8 min readJul 9, 2023

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Meat Aging and Umami

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Keita Miyaki
in
In Search of Umami

Cheese Aging and Umami

Aging is a crucial step in developing unique flavors and enhancing umami characteristics in cheeses. During the aging process, several…

6 min readJul 1, 2023

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Cheese Aging and Umami

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Keita Miyaki
in
In Search of Umami

Jamón Serrano Aging and Umami

Jamón serrano is a traditional Spanish dry-cured ham that undergoes a meticulous aging process, resulting in its unique flavor and aroma…

3 min readJun 28, 2023

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Jamón Serrano Aging and Umami

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Keita Miyaki
in
In Search of Umami

Equivalent Umami Concentration

Equivalent Umami Concentration (EUC) is a formula to quantify umami concentration from different umami amino acids (Asp and Glu) and…

4 min readJun 27, 2023

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Equivalent Umami Concentration

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Keita Miyaki
in
In Search of Umami

Maillard Reaction

The Maillard reaction is a chemical process that takes place when food is heated, involving the interaction between amino acids (as amino…

5 min readJun 27, 2023

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Maillard Reaction

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Keita Miyaki
in
In Search of Umami

Perception of Umami in Different Countries

The presence of umami taste has been recognized for centuries, but its precise definition has emerged more recently. As a result, the…

4 min readJun 25, 2023

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Perception of Umami in Different Countries

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Keita Miyaki
in
In Search of Umami

Umami in Dried Shiitake Mushrooms

Dried Shiitake Mushrooms

5 min readJun 24, 2023

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Umami in Dried Shiitake Mushrooms

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Keita Miyaki

Keita Miyaki

Keita is a trained data scientist with expertise in finance and investment, a proud Japanese national, a chef, Judo black belt, a calligrapher, and a wine lover

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