https://www.facto.com.cn/food FactoShop Fri, 10 Feb 2023 15:08:44 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://www.facto.com.cn/food/product/vegetable-mix/ https://www.facto.com.cn/food/product/vegetable-mix/#respond Fri, 10 Feb 2023 15:08:44 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=437 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/vegetable-mix/feed/ 0 https://www.facto.com.cn/food/product/peanut-butter-pancake/ https://www.facto.com.cn/food/product/peanut-butter-pancake/#respond Fri, 10 Feb 2023 15:07:30 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=434 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/peanut-butter-pancake/feed/ 0 https://www.facto.com.cn/food/product/430/ https://www.facto.com.cn/food/product/430/#respond Fri, 10 Feb 2023 15:05:30 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=430 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/430/feed/ 0 https://www.facto.com.cn/food/product/condensed-milk/ https://www.facto.com.cn/food/product/condensed-milk/#respond Fri, 10 Feb 2023 15:04:39 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=427 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/condensed-milk/feed/ 0 https://www.facto.com.cn/food/product/couscous-mix/ https://www.facto.com.cn/food/product/couscous-mix/#respond Fri, 10 Feb 2023 15:03:11 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=424 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/couscous-mix/feed/ 0 https://www.facto.com.cn/food/product/421/ https://www.facto.com.cn/food/product/421/#respond Fri, 10 Feb 2023 15:01:41 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=421 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/421/feed/ 0 https://www.facto.com.cn/food/product/thai-noodles/ https://www.facto.com.cn/food/product/thai-noodles/#respond Thu, 09 Feb 2023 16:00:19 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=241 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/thai-noodles/feed/ 0 https://www.facto.com.cn/food/product/grounded-cumin/ https://www.facto.com.cn/food/product/grounded-cumin/#respond Thu, 09 Feb 2023 15:59:01 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=238 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/grounded-cumin/feed/ 0 https://www.facto.com.cn/food/product/mexuican-style-peas/ https://www.facto.com.cn/food/product/mexuican-style-peas/#respond Thu, 09 Feb 2023 15:57:45 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=235 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/mexuican-style-peas/feed/ 0 https://www.facto.com.cn/food/product/veggie-straws/ https://www.facto.com.cn/food/product/veggie-straws/#respond Thu, 09 Feb 2023 15:56:45 +0000 https://shopkeeper-demo.getbowtied.com/food/?post_type=product&p=232 Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.

]]> https://www.facto.com.cn/food/product/veggie-straws/feed/ 0