The professor identified the source of «umami» as glutamate, and this is found in many ingredients around the world, from aged Parmesan in Italy, ripe tomatoes worldwide, fish sauce in Thailand and, surprisingly,
Vegemite here in Australia.
Not exact matches
Here I learned about cadbury chocolate, TimTams,
Vegemite (no thank you!)
While
Vegemite is more of an Aussie thing, they eat it — and Marmite —
here in New Zealand, too.
Here is a video of Mike Bird (Ridley College) and Walter Strickland (SEBTS VP of Kingdom Diversity) on the From the Lectern program talking about gender, immigration, refugees, and
vegemite...