Exciting news here: I'm now a contributing writer at the Nourish Network site recently launched by my friend Lia Huber. I'm thrilled to be in such good company (just look at the contributor bios!) and my first article is on Demystifying Umami.

Along with the article, I contribute a recipe for Umami Stuffed Mushrooms -Here are a few shots taken during preparation.

Parmigiano-Reggiano is one of the most umami-dense foods there is!

After researching the article, I decided to do a pictoral essay of Umami anyone might have in their pantry or refridgerator. Picture This: Umami is Everywhere also launches a new feature. From time to time you'll see a picture-by-picture food story.

Hope you enjoy these posts and look for my next post on Nourish Network on my Thanksgiving traditions. The site is full of great content about how to have more mindful meals, how to nourish yourselves while eating in eco-friendly ways. It's a great group and the conversation is growing. Join in now (before Dec. 31) and you'll automatically be entered into a contest for a trip to wine country!

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Recently, I began as a contributing writer for Nourish Network. My first article is: Demystifying Umami. Stop by and sign up, join discussions about ecofriendly and mindful eating, healthy bites and nourishing words. It's a place for recipes (I contributed Stuffed Mushrooms) and for discussion.

Today, I received Elizabeth Andoh's wonderful Taste of Culture email with a wonderful description of different types of miso and a recipe for nasu or Japanese Eggplant simmered in Miso. I was compelled to share, with Elizabeth's permission the eggplant recipe and more tips on umami. Read: The Great Umami Caper.

Writing these two pieces, it occurred to me that there is umami in everyone's pantry, kitchen cabinet or fridge. It's part of what makes our favorite foods so delicious. Just this afternoon I sat in on an IACP Teleforum lead by the force of nature, Jaden Hair of Steamy Kitchen. One of the many nuggets of wisdom she shared is that we are working in a visual medium. People love photographs. So this post was born.

My visual homage to Umami with thanks to Jaden!

All American Umami: Ketchup

Italian Umami: Tomato paste, anchovy, capers, Parmigian-Reggiano, dried porcini

Dashi ingredients at the heart of Dr. Ikeda's discovery: Kombu (the best is from Hokkaido which apparently also produces best Grandmas), shaved Bonito, dried anchovies.

The Umami Pantry: Clockwise from bottom: Anchovy paste, Maggi Seasoning, Fish Sauce, Oyster Sauce, Worcestershire Sauce, Tamari, Marmite

Bottom to top: Fermented Black Garlic paste, Tomato paste, Veal Demi-glace, Shiro Miso, Salted Capers

Korean, Italian, French, Japanese, Italian...your pantry.

See, it really is everywhere.

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