The sophomore outing of Salt, Fat, Heat, Acid focuses on the complexities of flavor offered by layering and properly seasoning with Salt. The locale for this episode is split between Japan (where she learns about miso, soy sauce, and sea-harvested salt) and a home kitchen (where she teaches practical lessons about how to know how much salt to use and when). Salt had more of a teacher-student feel to it (as she herself alternated between the roles) and while the Japanese field trips included some very interesting vignettes on traditional Japanese cooking and ingredients, the split between Japan and home kitchen resulted in a loss of overall feeling of continuity and warmth that the first episode presented. Salt was not as strong as Fat, but is still interesting and worthy of watch.
2 Reviews
Umami again
tegsvenson19 October 2018
Warning: Spoilers
Very typical American approach to Japonism. Yes, umami exists in Japanese (and in most Asian) cuisine. However it has never been central to the pursuit of good cooking. Focusing on umami, especially in an episode on salt, is a result of horribly typical American approach to fantasizing Orientalism.
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