cheonggukjang is fucking umami
cow bone marrow is fucking umami
AND DASHIMA IS THE CORE OF MUH SOFT UMAMI
what the fuyck do you use when you soup up? water? do not say canned pre-made or frozen stock i dont want to hear it.
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look, basically ive been experimenting with umami and im getting hard ass results hereRubycalber.com 𝖠𝖽𝗆𝗂𝗇
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