Latest Recipes

Scrambled egg on top of Spaghetti Arrabbiata

A simple yet Umami-rich home recipe from...

• UMAMI at HOME

　　　　

August 2020

Yakhni Pilau with Lamb

A one pot meal which I like to cook at home. This rice dish is very popular in India. Unlike a biriyani, where you layer the par boiled rice and meat curry before steaming it in a sealed pot, here...

• UMAMI at HOME

　　　　

August 2020

“SaQuaNa” Chef Alexandre Bourdas’s Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese

The sardines are basted with soy sauce d...

• Expert’s Recipe

　　　　

August 2020

Cullen Skink with Seaweed

Cullen Skink is a traditional Scottish soup, usually made with smoked haddock, onions, and potatoes. These vegetables are glutamate-rich, and the Inosinate-rich haddock creates a strong Umami synergy.⠀ We’ve made our version with local seaweed to add even more complex...

• Umami-rich Recipes of Soup

　　　　

August 2020

UMAMI-RICH RICE WITH SCALLOP AND CHOPPED GREEN VEGETABLES

Rice cooked with umami-rich scallop and ...

• Umami in Washoku
• Spring

　　　　

August 2020

CLAM CLEAR SOUP

An exquisite spring soup with seasonal c...

• Umami in Washoku
• Spring

　　　　

August 2020

SESAME VINEGARED SPRING VEGETABLE AND WILD PLANTS

Edible wild plants like taranome, fuki, ...

• Umami in Washoku
• Spring

　　　　

August 2020

HAMO NOPPEI-JIRU STYLE

Ninomo wan with nourishing umami-rich dashi and hamo, vegetables and Japanese omelet. The slimy texture of the yam, mozuku and okura is good for digestion in hot summer days. You can cook a large amount of it and serve it...

• Umami in Washoku
• Summer

　　　　

August 2020

JAPANESE STYLE REI-MEN, COLD NOODLES

A dish of noodles in summer, somen noodles dressed in a sauce of umami-rich dashi with sesame flavor. Please enjoy the noodles and toppings: Attentively prepared grilled eggplant, the airy texture of finely cut egg crape, and the crispiness of...

• Umami in Washoku
• Summer

　　　　

August 2020

JAPANESE STYLE MARINATED SUMMER VEGETABLES

Five marinated summer vegetables, such as eggplant and pumpkin, in tosazu vinegar made up of two sorts of vinegar and umami rich dashi. The vegetables are carefully deep fried to keep their crispiness and color. A dish that appeals to...

• Umami in Washoku
• Summer

　　　　

August 2020

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