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It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups
Especially paired with these chic green earrings
The color is mostly pink this year, Gosselin said, in explanation
The final flavor will be less rich and creamy, but still delicious
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