The International Umami Symposium 2016, was held in Yokohama on Sunday, June 5th. The presenters consisted of chefs and scientists and revealed many new insights. Some highlights from my notes: Fire and fermentation are two ways to change umami in food. At two months a baby can understand umami flavor and has an innate preference…
Tag: umami
Instant Umami – Hanakezuri Kombu
Sashimi is a staple in our home. We never tire of it as the type of seafood we use for sashimi changes throughout the year. Suzuki, Japanese sea bass, is a firm-fleshed fish so it is cut in thin, usuzukuri slices. If it were cut thick, as we do with tuna, it would be too hard…
Food Sake Tokyo 