Chef Daisuke Hayashi is the Deputy Chairman of the Japanese Culinary Academy UK, and Executive Chef of Tokimeitē in Mayfair. He has been promoting the spirit of Japanese cooking to the UK and Europe since 2009. "Umami is the taste which makes people happy. You feel satisfied and fulfilled without eating too large a quantity, too much salt, or too much fat, if the food you eat is rich in Umami.”
September 2020
Chantelle Nicholson, Chef Patron of Tredwells, London, explains what Umami means to her.
September 2020
Chase tells us how his childhood experiences in Maine made him fall in love with Umami, as he takes us through his recipe for Dry-aged Hereford Rump Cap with Smoked Montgomery Cheddar Sauce and Roasted Calot Onions.
September 2020
Join Nick Molyviatis, Head Chef of Kiln Soho, as he discovers the Umami in fermented fish and creates an Umami-laded Thai Monkfish Curry. Kiln was voted the UK's Best Restaurant in the 2018 National Restaurant Awards.
September 2020
Inspired by a traditional recipe from his home town in Portugal, Leo describes how he matches air-dried mackerel with endive and an emulsion of Japanese Maegawa to create an Umami bomb.
September 2020
Knowledge of umami changes your dish. The clip explains the “World of Umami” with three sections: Umami Basics, Umami History, and Umami for the Next Generation. Please open the door to the World of Umami.
September 2019
September 2019
September 2019
Knowledge of umami changes your dish. The clip explains the “World of Umami” with three sections: Umami Basics, Umami History, and Umami for the Next Generation. Please open the door to the World of Umami.
September 2019
September 2019