Lime Cold Udon

20210623 #breakfastdiary 128, 19°C/partly cloudy, 19 min/exercise I simmer kelp in 500ml of water over low heat for about 20 minutes. (For it to really be cold udon, this needs to cool down first.) Once it's cooled enough, I add lime juice and tsuyu. I put boiled udon noodles in a bowl and top with sliced lime. I meant to make #limecoldudon, but it ended up being more like #limesomewhatcooleddownudon. Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. In Chinese it's called xianwei (鮮味), in Japanese umami (うま味), and in English it's sometimes rendered as 'savory taste.' (Wikipedia) According to #SeungwoosDad, ranked by L-glutamate content per 100g — the main component behind umami — kelp comes in at 2,200, parmesan at 1,700, and dried seaweed (gim) at 1,400. And of course, there's a whole range of meats whose umami potential explodes once heat is applied.