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Umami was first scientifically identified in 1908 by Kikunae Ikeda, [30] [31] a professor of the Tokyo Imperial University. He found that glutamate was responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, and salty and named it umami. [16]
In 1907 at the Tokyo Imperial University in Japan, Ikeda was eating dinner with his family when he suddenly stopped. That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference was the umami flavor from the addition of kombu, a species of brown macroalgae, and flakes of fish known as katsuobushi. [3]
Bulan dan mek is a royal Thai dessert that has been invented. It means the moon floating among the clouds. The appearance of the dessert uses butterfly pea flower juice instead of the color of the clouds at night, and the word "bulan" means the moon will use an egg yolk placed in the middle to imitate the moon floating prominently in the night sky.
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This is a list of Thai khanom, comprising snacks and desserts that are a part of Thai cuisine. [1] Some of these dishes are also a part of other cuisines. The word "khanom" ( Thai : ขนม ), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet".
Umami (original version) was released theatrically in Switzerland, Belgium (short version), Taiwan, the Netherlands, Spain, Colombia, Israel, Singapore, Estonia, Hong Kong, Bulgaria, Mexico, Italy, Hungary, Austria, Australia and New Zealand. It was not released theatrically in the US, UK and Canada due to the Depardieu allegations.
The Thai Wikipedia (Thai: วิกิพีเดียภาษาไทย) is the Thai language edition of Wikipedia. It was started on 25 December 2003. As of January 2025, it has 171,029 articles and 493,681 registered users. [1] As of March 2022, Wikipedia (all languages combined) was ranked 14th in Alexa's Top Sites Thailand. [2]
Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of Southeast Asia, East Asia, and South Asia, such as modern-day nations of Thailand, China, and India, respectively.