Umami International Symposium 2016

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…

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…