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Chemically treating the seaweed used to make dashi caused small crystals to form on the outside of it.
用化学方法处理用来制作日式高汤的海藻，能让海藻外部形成小的结晶。
These crystals were concentrated glutamic acid, a non-essential amino acid, and after some tinkering, when Ikeda added them to food or liquid he was hit with that same full, savory flavor he noticed in his soup.
这些结晶是浓缩的谷氨酸，一种非必需的氨基酸，经过一些小的调整，池田将它们添加到了食物或液体中，发现这些食物的味道与他在汤中发现味道相同——饱满而可口，并对此感到十分震惊。
He dubbed this fifth taste umami, which has been described as a sort of meatiness, or earthiness.
他将这第五种味道命名为umami，即肉味或泥土味。
It's responsible for the savory depth of flavor in a number of beloved items, from Bloody Marys to Parmesan cheese.
从血腥玛丽到帕尔玛干酪，许多受人喜爱的产品拥有的浓郁风味，都与它有关。
Umami isn't the only hard-to-translate food term used in Japan.
鲜味并不是日本使用的唯一一个难以翻译的食物术语。
The word zatsumi is used to describe an undesirable flavor, usually in sake.
“zatsumi”一词指一种不受欢迎的味道，通常是指酒。
It doesn't refer to any bad flavor in particular - the word even translates to "miscellaneous taste" in English.
它不是特指什么不好的味道，在英语中甚至可以翻译成“异杂味”。
So next time you taste something funky in the leftovers that have been sitting in your fridge for weeks, just call it zatsumi and don't think about it too hard.
所以，下次你再吃冰箱里放了几个星期的剩菜，尝到什么异味的时候，就说它的味道zatsumi吧，别想太多了。
The Japanese language employs some evocative culinary onomatopoeia, too.
日语中还有一些能唤起人记忆的烹饪拟声词。
Hoku-hoku, for example, describes the experience of biting into something hot, such as a sweet potato or winter squash, with a dense texture that fills your mouth with "a starchy steaminess."
例如，hoku-hoku形容咬一些热的东西，比如红薯或冬南瓜，它的口感很扎实，能让你的嘴里充满“富含淀粉的蒸汽”。
Shuwa-shuwa is a descriptor for carbonated beverages, and zuru-zuru is the sound you make when you slurp ramen.
shuwa-shuwa是形容碳酸饮料，而zuru-zuru形容你在吃拉面时发出的声音。
That's unless, of course, you want your slurping to be on the quieter side, in which case you would use the more discreet churu-churu.
当然，除非你吸面条的声音小一点，在这种情况下，要使用更谨慎的churu-churu。
Pasta that's cooked al dente still has some bite to it - some resistance you wouldn't get from a gummy overcooked noodle - hence the Italian phrase's literal meaning, "to the tooth."
煮到al dente的意大利面仍旧有嚼劲——黏糊糊的煮过头的面条就没有这种嚼劲了——因此这个意大利短语的字面意思是“到牙齿”。
And by the way, throwing spaghetti at a wall to see if it's done doesn't actually work.
顺便说一句，把意大利面甩到墙上不能判断它是否有嚼劲。
Overcooked pasta and al dente pasta can both be sticky enough to adhere to surfaces, so the so-called trick isn't useful for timing your tagliatelle.
煮过头的意大利面和有嚼劲的意大利面都会粘到墙上，所以所谓的诀窍对你的意大利扁面条没用。
Do your walls and your roommates a favor and do a taste-test instead.
饶了你家的墙和你的室友，自己尝一下。
The names of some Italian pasta dishes tell you more about the dishes' origin stories than their ingredients.
一些意大利面食的名字不是指它们的配料，而是这些菜肴的起源。
Pasta alla carbonara, for example, translates to something like pasta "in the manner of charcoal makers."
例如，卡邦尼意面可以翻译成类似“按照木炭制作者的方法制作的”意大利面
According to legend, workers first made the dish over campfires to fuel their long days.
根据传说，这道菜最开始是工人们用篝火制作出来的，能够为他们漫长的一天提供能量。
Consisting of eggs, cured pork, and pasta, carbonara makes sense as a low-maintenance, high-energy, working-class lunch.
由鸡蛋、腌制猪肉和意大利面制成的培根蛋酱意大利面（carbonara）是一种无须费力的高热量工薪阶层午餐。
But there's no way to confirm the validity of this explanation.
但没有办法证实这一说法的正确性。
The name carbonara could also be a reference to the charcoal fire the dish was prepared over rather than the people who made it, or to the generous gratings of pepper placed on top, which might've looked like coal dust.
carbonara这个词可能指的不是制作它的人，而是烹饪这道菜所使用的炭火，或者是指撒在意面上，看起来像煤尘的大量胡椒末。
Some believe that pasta carbonara originated with the carbonari, a 19th-century secret society of Italian revolutionaries.
一些人认为培根蛋酱意大利面起源于烧炭党，一个19世纪的意大利革命组织。
Though I challenge anyone to eat a bowl of carbonara and then see if you have the energy to pursue the unification of Italy.
不过，我向所有人发出挑战，吃一碗培根蛋酱意大利面，看看你是不是有足够的精力追求意大利的统一。
Believe me, I've tried.
相信我，我试过了。
