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| 1 | +--- |
| 2 | +title: 'research on hume.ai' |
| 3 | +tags: 'journal' |
| 4 | +date: 'May 13, 2025' |
| 5 | +--- |
| 6 | + |
| 7 | +> “My dear, |
| 8 | +> In the midst of hate, I found there was, within me, an invincible love. |
| 9 | +> In the midst of tears, I found there was, within me, an invincible smile. |
| 10 | +> In the midst of chaos, I found there was, within me, an invincible calm. |
| 11 | +> I realized, through it all, that ... |
| 12 | +> In the midst of winter, I found there was, within me, an invincible summer. |
| 13 | +> And that makes me happy. For it says that no matter how hard the world pushes against me, within me, there’s something stronger – something better, pushing right back. |
| 14 | +> |
| 15 | +> Truly yours, |
| 16 | +> Albert Camus” |
| 17 | +
|
| 18 | +spend most of the day trying to write a doc for contrary about why hume.ai matters. and i learned it's an incredibly tough thing to do. i ended up by [writing](https://benneo.notion.site/Will-Hume-ai-still-matter-in-2-3-years-1e4e5d677bb180f69d74d1ee9f52d98b?pvs=74) about the product, the competition, the technology moat being a multmodal emotional model, and a research team, market traction, and their GTM strategy, ending it with a future outlook and challenges. |
| 19 | + |
| 20 | +i walked around kinokuniya and browsed through a few books, mostly design books |
| 21 | + |
| 22 | +> Dieter Rams took up the mantle by detailing ten principles of good design, chiefly that it "emphasizes the usefulness of a product whilst disregarding anything that could possible detract from it |
| 23 | +> |
| 24 | +> A designer's role has always been to consider a need, a new way of doing things, an ingenious answer to an existing question. |
| 25 | +> |
| 26 | +> – "what is good design if not designing for good" |
| 27 | +
|
| 28 | +colors of the hokusai wave art |
| 29 | + |
| 30 | +- pale aqua: `#81C7D4`, |
| 31 | +- bright blue: `#0067C0` |
| 32 | +- navy blue: `#0F2540` |
| 33 | + |
| 34 | +and some info about miso |
| 35 | + |
| 36 | +- what is it? soybean paste fermented with a fungus called koji (it existed before soy sauce!) |
| 37 | +- benefits: "Miso ha isha irazu" (miso keeps the doctor away), it is good for gut flora and contains essential amino acids that nourishes body with quality proteins |
| 38 | +- how to choose it? |
| 39 | + - choose non-GMO soybean |
| 40 | + - only soybeans, koji (wheat, rice, or soybean) |
| 41 | +- what determines the taste? |
| 42 | + - proportion of koji and duration of fermentation |
| 43 | + - higher and shorter = milder taste |
| 44 | + - the lighter -> more sweet and fruity |
| 45 | + - the darker -> more salty and strong |
| 46 | +- types of koji |
| 47 | + - black: pure soybean miso, special strong taste, low salt content |
| 48 | + - red: more salty than white miso, pronounced taste |
| 49 | + - brown: neutral taste, easiest to use |
| 50 | + - white: mildest and frutiest |
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