Our divine vegan raw brownie gets a miso twist. Miso is a seasoning made primarily from soybeans, which are mixed with rice malt and salt, then fermented. The protein in the soybeans is broken down by fermentation into amino acids....
September 2020
This home recipe is from Chef Tetsuo Tak...
September 2020
Using tomato juice instead of tinned or ...
September 2020
Early summer on a plate, from Selin Kiaz...
September 2020
An adaptable home recipe from Sat Bains of double-Michelin-starred Restaurant Sat Bains with Rooms. He freely incorporates Umami ingredients from all over the world into his innovative cuisine at his restaurant. Here the Umami element in salmon is powered up...
September 2020
The next Umami dish is from Alex Craciun, ex Executive chef of Japanese restaurant Sosharu and Hiya Shanghai. This is a home-cooking version of one of his popular dishes at his restaurant. Wafer-thin beef in a tangy sauce sits on...
September 2020
This Umami-rich mushroom sauce gives an extra Umami kick to this delicious recipe. Fresh mushroom is rich in Glutamate, beef is rich in Inosinate so the pairing of these two ingredients provides Umami synergy and makes dish tastier.⠀ Ingredients (for...
September 2020
This rich risotto using home-made semi-dried tomato is from Luca Fantin, Executive Chef of Michelin-starred Il Ristorante Bulgari in Tokyo. Drying or cooking concentrates the Umami in tomato. The two kinds of cheese and vegetable stock are also good Umami...
August 2020
Well regarded as an authority on Chinese cuisine in Japan, Chef Wakiya showed us his home cooking recipe. The Umami from the scallop and stock go well with the refreshing flavour of cucumber.
August 2020
This simple yet delicious recipe is from...
August 2020