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What is Accent?
Accent is an all natural food flavor enhancer called
glutamate. Accent has the remarkable ability to bring
out and enhance the flavors of other foods. When you
add Accent to meats, poultry, fish, salads, vegetables,
sauces, casseroles, soups and stews, you’ll find
they all taste more flavorful – in a word – they
taste better.
Glutamate is a natural product that’s found in
our bodies and in many pure foods including beets, tomatoes
and cheese. The glutamate in Accent is made from corn.
The process used to make Accent is similar to the fermentation process used to
make vinegar, yogurt and beer. Using glutamate goes back more than 1200 years
when Oriental cooks discovered that some foods tasted better when prepared with
soup stock made from seaweed. In 1908, Professor Kikunae Ikeda of the University
of Tokyo determined that it was the glutamate from the seaweed that had flavor-enhancing
properties. Today, glutamate is widely used in Japan, and is usually found right
on the tabletop for everyday use.
How does Accent work?
Accent’s natural glutamate combines with the foods’ natural
ingredients to bring out the flavors of those foods.
Accent works best on “savory”, not sweet,
foods, so use it on all meats - steaks, chops, poultry,
fish, potatoes, rice, stir-fry, vegetables, soups, salads
and casseroles (but not in apple pie!)
What
is Umami? (Pronounced OO Mommy)
Accent produces a unique and subtle taste that is called "Umami" in
Japan and described by Americans as a savory, broth-like
taste. "Umami is considered the fifth basic taste
in addition to salty, sweet, sour and bitter.
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