The Umami

(source: Heston Blumenthal)
Before revealing recipes and experiences, let’s talk about tastes and aromas…
… Until the early 20th century, scientists thought there were only four tastes: sweetness, saltiness, sourness, bitterness. Recently, professor Kikunae Ikeda, at University of Tokyo, discovered the 5th taste, “Umami”, which translates as “delicious”. Umami is given to food containing monosodium glutamate (MSG), as: tomatoes, parmesan, konbu in Japan, mushrooms, olives, tuna, anchovies, soy sauce, fish sauce, green tea. Umami taste can really enliven a dish and give it depth. Umami- rich ingredients have another property that’s of value to the cook: when they’re added together, the tastes becomes greatly magnified. The same goes for parmesan sprinkled on pasta, with a tomato sauce or mushrooms on pizza! The flavor pairing means putting together ingredients that complement one another to such an extent that the whole is somehow more than the sum of the parts.
( text source: Heston Blumenthal)
Below, some of our Umami experiments at home 🙂


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