whatis umami

It was discovered by Kikunae Ikeda, chemistry professor in Tokyo. He noticed the unique taste of popular Japanese seaweed konbu and called it delicious – umami in Japanese. The substance that creates it occurs naturally in many products, e.g. mushroom, cheese, seaweed, tomatoes, various meat and fish. Cooking, fermenting or smoking food for a long time intensifies umami taste.

Umami creates long lasting taste which spreads on the whole tongue. It is a full, essential and meaty. It is delicate and multidimensional in itself, it fits well with other tastes and even exposes them. Dishes rich in umami give satisfaction, are warming and calming.

We cannot live without umami anymore.

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