| Picture This: Umami is Everywhere |
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| Wednesday, 14 October 2009 00:00 |
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
Korean, Italian, French, Japanese, Italian...your pantry. See, it really is everywhere.
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Comments
(3)
Could not agree more
written by Chez Us , October 15, 2009
I completely agree, visual is definitely more compelling. I am such a visual person, if a cookbook does not have photos, I will not even buy it, no matter how great it may be. Even though I can visualize the dish, I still like to see it, the only other better thing would be to touch it and eat it!!!
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