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iá Noue Flavor Science

No.1 UMAMI

¥2,640 In Stock

I received a publication called iá, which focuses on Taiwanese wild plants and their flavors that I encountered during a recent visit to Taiwan.
Wes Kuo , chef at the Taiwanese restaurant EMBERS , and wild plant researcher and owner of the wild plant tea brand Sangyokugo Wild Plant Tea , This book on the theme of Taiwan's wild plants was created by a diverse group of experts, including photographers, food and beverage editors, designers, illustrators, and planners, led by Su Li-zhong.

"Iá" means "wild" in Taiwanese. The first issue has the theme of "umami" in plants, and aims to provide systematic information, as well as to be a place to exchange knowledge and experience on the flavor of wild plants in Taiwan. The aim is to organize, pursue, and develop the rich flavors rooted in Taiwan's nature.

The plants featured in the "Umami" issue include Houttuynia cordata, Shell Ginger, Six species are chosen: Vetch, Zanthoxylum nigra, Paper mulberry, and Bishop work. Taking into consideration the roots, stems, flowers, fruits, leaves, seeds, and buds, the characteristics of each plant are analyzed from both an emotional and rational perspective through taste and aesthetic elements.

In addition to the inherent flavors of these plants, we will explore how their flavors change when they are processed through cooking, fermentation, candied, dried, and smoking, at the intersection of nature and man.

This book is filled with beautiful visuals and sincere inquisitiveness. It's heartening to know that there are people in various places around the world who are facing plants with the same feelings.

specification

Size: 17cm x 23cm
Pages: 108 Pages Publication Year: 2024
Language: Chinese (Traditional), English Publisher: Noue Flavor Co., Ltd.

Limit two items per product (size) per person.

We have just received “iá”, a publication focusing on Taiwanese wildflowers and their flavors that we encountered during our recent visit to Taiwan.
The book is a compilation of various experts, including photographers, food and beverage editors, designers, illustrators, and planners, and is centered on Wes Kuo, chef and chef of EMBERS restaurant in Taiwan, and Su Lizhong, wild plant researcher and owner of the wild plant tea brand, San Yu No. Wild Plant Tea.

《iá》 means “field” in Taiwanese. The first issue focuses on the theme of “Umami” in plants, and is not only intended to provide systematic information, but also to serve as a forum for the exchange of knowledge and experience regarding the flavors of wildflowers in Taiwan. It aims to organize, pursue, and develop the rich taste sensation rooted in Taiwan's nature.

The plants handled in the “Umami” issue are six species: dokudami, shell ginger, gingko, crow's-pea, crow's-pea, mulberry, and redwood (Bishop Wook). The following parts of the plants will be discussed: roots, stems, flowers, fruits, leaves, seeds, and buds, and the characteristics of wild plants will be analyzed from both sensory and rational perspectives through taste and aesthetic elements.

In addition to the inherent flavors of these plants, the exhibition explores how flavors are transformed at the intersection of nature and the human hand through cooking, fermentation, candied, dried, smoked, and other processes.

This book is packed with beautiful visuals and sincere exploration. It is encouraging to know that there are friends in various parts of the world who are facing plants with similar feelings.