{"id":1898,"date":"2018-05-11T06:44:52","date_gmt":"2018-05-11T06:44:52","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=1898"},"modified":"2018-05-11T06:44:52","modified_gmt":"2018-05-11T06:44:52","slug":"clams-steamed-in-sake-with-soy-and-pine-nuts","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/clams-steamed-in-sake-with-soy-and-pine-nuts\/","title":{"rendered":"Clams Steamed in Sake with Soy and Pine Nuts"},"content":{"rendered":"
In recent years, you may have read about umami, the mysterious fifth taste. If you\u2019re still having a hard time recognizing it, though, I\u2019m going to take you right to the source. The Japanese were the first to identify this taste in dashi the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means \u201cdeliciousness.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
In recent years, you may have read about umami, the mysterious fifth taste. If you\u2019re still having a hard time recognizing it, though, I\u2019m going to take you right to the source. The Japanese were the first to identify this taste in dashi the broth that is so central to their cuisine. It is made<\/p>\n","protected":false},"author":1,"featured_media":1899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-1898","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
![\"Good](\"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2018\/05\/Clams-Steamed-in-Sake-with-Soy-and-Pine-Nuts-1024x948.jpg\")
In recent years, you may have read about umami, the mysterious fifth taste. If you\u2019re still having a hard time recognizing it, though, I\u2019m going to take you right to the source. The Japanese were the first to identify this taste in dashi the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means \u201cdeliciousness.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"