Exploring soy sauce's salt-enhancing peptides

Soy sauce deepens the flavor of soup stocks, gives stir-fried rice its sweet-salty glaze and makes a plate of dumplings absolutely enjoyable. But what exactly makes this complex, salty, umami sauce so tasty? Now, researchers ...

Using marinated eggs to demonstrate diffusion

Marinated, or pickled, eggs are enjoyed by cultures around the world. There are Pennsylvania Dutch red-beet pickled eggs, German-style ones with a heavy dose of mustard, and Asian recipes that use rice vinegar and soy sauce, ...

Eel products in the EU and the UK need better regulation

Growing in popularity, unagi kabayaki—grilled freshwater eel in soy sauce—can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But new research tracing the ...

'Self-cleaning' concrete could keep buildings looking new

Building materials that clean themselves could save immense time and labor in homes and businesses, as well as reduce disease risk in settings such as hospitals. Now, researchers reporting in ACS Applied Materials & Interfaces ...

New hope for endangered eels, Japanese summer delicacy

The Japanese summer delicacy of roasted eel, braised with a tangy sauce and sprinkled with prickly mountain pepper, is in question as the creatures with their mysterious migrations become increasingly endangered.

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