Let’s talk about funk, as it pertains to food. In particular, all manner of fermented and pickled things, and anything that packs an umami punch. Umami is a fifth basic taste – alongside sweet, sour, salty, and bitter. The Japanese word translates to “savoriness,” and it’s sometimes described as “meaty” or “earthy,”  but I most closely associate it with “funky.” Umami is naturally present in things like beef, pork, tomatoes, mushrooms, Parmesan cheese, miso, kimchi, soy sauce and edible seaweed.

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What goes well with Korean meatballs? A little bit of Kimchi Fried Rice. What is kimchi? Well, according to Wikipedia:

Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee, kim chee or gimchi, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.

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