Umami, the fifth taste in the spotlight
For a long time, it was thought that there were only four basic tastes: sweet, sour, salty and bitter. Then, around a century ago, a Japanese scientist, Professor Kikunae Ikeda, detected the presence of a taste that didn't fit into any of these categories. In particular, he discovered that the main taste component of traditional Japanese broth was natural glutamate, and dubbed it "umami".
For a long time, it was thought that there were only four basic tastes: sweet, sour, salty and bitter. Then, around a century ago, a Japanese scientist, Professor Kikunae Ikeda, detected the presence of a taste that didn't fit into any of these categories. In particular, he discovered that the main taste component of traditional Japanese broth was natural glutamate, and dubbed it "umami".
Literally translated, this means "exquisite taste" or "taste of intention". Following numerous recent studies, umami is now officially recognized as the 5th taste, detected by dedicated taste buds, which translates into a subtle balance on the plate through the association of specific flavors resulting from mastered know-how.
Literally translated, this means "exquisite taste" or "taste of intention". Following numerous recent studies, umami is now officially recognized as the 5th taste, detected by dedicated taste buds, which translates into a subtle balance on the plate through the association of specific flavors resulting from mastered know-how.
Synonymous with quality, it is an increasingly popular culinary term, now widely used by Japanese cuisine enthusiasts around the world. A gourmet Japanese cuisine that's healthy, modern, and balanced, based on recipes that have been thought through, tested and validated by one of the greatest Japanese chefs of his generation:
Synonymous with quality, it is an increasingly popular culinary term, now widely used by Japanese cuisine enthusiasts around the world. A gourmet Japanese cuisine that's healthy, modern, and balanced, based on recipes that have been thought through, tested and validated by one of the greatest Japanese chefs of his generation:
