コク味
kokumi
こくみ
richness depth
Broth
The perception of heartiness, roundness, and long lingering flavor (distinct from umami). Delivered by gamma-glutamyl peptides and tied to the slow-extracted collagen hydrolysates in long-boil broths.
More broth terms
- aku · scum
- ichiban dashi · first dashi
- genkotsu · pork femur
- tonkotsu · pork-bone emulsion broth
- chintan · clear broth
- paitan · cloudy emulsion broth
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