Describing Taste 3

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Nov 17, 2018 20:38
When I was looking for an example of astringent food, I happened to find an interesting article.

According to the article, raw salmon roe, or raw ikura, is very astringent. To eat them, we usually remove the skin around the roe, separate the eggs, wash them, and brine them with soy sauce and some other ingredients. Ikura is delicious and one of my favorite foods. However, the raw eggs that have just come out of salmon has extremely astringent and awful taste. We cannot and wouldn’t eat such an astringent thing, but bears love salmons and their eggs. It struck me that sense of taste varies this much among animals. The diversity of sense of taste might be one of the factors that maintain the ecological balance. (Or not?)