Experts from around the world share their thoughts
on umami and original recipes where umami is brought to life.
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I always wondered about the secret of successful dishes in Peruvian gastronomy and other gastronomic cultures.
Up to some years ago, all the time I was trying to reproduce those delicious flavors, sometimes I could successfully recreate them and sometimes I failed. It wasn’t until I understood the real meaning of umami taste that I could realize that every dish has something that identifies its flavor, like a taste DNA that can be understood only by identifying the umami ingredients present in that dish and how they were combined. Honestly, this discovery represented a turning point in the evolution of my cooking techniques.
On the other hand, I consider that even if the word umami was unknown in Peru, there has always been a constant search for this delicious taste. The best example is our representative dish, Peruvian Ceviche. Compared with other types, Peruvian ceviche has one of the most simple and plain preparations in the Pacific Coast but still it is considered one of the best in the world. The reason of its deliciousness is without doubt the presence of umami taste obtained by protein denaturalization of the fish when mixed with lemon and salt.
There are so many examples of the use of umami taste in Peruvian gastronomy:
- the use of salted dry fish in different recipes in several regions of our country.
- the use of “chicha de jora”, a beverage obtained from corn fermentation. It is such a special ingredient (especially if it has the required fermentation) that the dishes in which it is used would not be the same without this element.
- the use of a basic paste formed by garlic, chili and onion that is the base of Peruvian cooking. A paste in which the ingredients are caramelized -in some cases for few minutes and in others for several hours- giving its distinctive taste to Peruvian dishes.
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Flavio Solórzano |
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Flavio Solórzano's profile
Executive chef of El Señorío De Sulco Restaurant. He is specialized in Peruvian cuisine and artisanal bakery and ice-cream making. His gastronomic approach is oriented to the preservation and revaluation of regional cuisines with special interest in maintaining local flavors and making innovations based on these flavors.
Flavio Solórzano has represented Peru in Gastronomic Festivals in North America, South America, Europe and Asia.
He is currently working as Instructor chef of Peruvian cuisine in different cooking schools in Lima.
His course is designed to promote the recovery of ancient techniques. He is also investigator of the Hotel management and Tourism School of Universidad de San Martín de Porres and founder of Centro Cocinas Regionales – Investigación y Desarrollo (Regional Cuisine Center – Research and Development).
He has been part of the chef team of Lan Chile airlines who designed the new gastronomic proposal for First and Business class. He also worked as corporate image chef of Air Comet airlines, first airline to serve Peruvian food in transatlantic flights.
Currently he is consultant chef for Frito Lay Company for the development of taste concepts and also works for the Givaudan fragrance and Flavor Company.
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 Flavio Solórzano's
Smoked Bonito
Ingredients: |
1kg bonito steak |
1 mango, ripe, cut into thin slices |
a few scallions, sliced |
≪For the marinade≫ |
75g brown sugar |
50g pink (mineral) salt |
25ml soy sauce |
a pinch of black pepper |
≪For the pickled vegetables≫ |
50g ginger |
2 sweet peppers |
100g turnip |
150ml water |
250g white sugar |
100ml white vinegar |
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| Method:
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You will also need a small piece of firewood, an old pot and a cooking grate to smoke the bonito.
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1) |
Mix together all the ingredients for the marinade. Cover the bonito with this mix and let dry (if necessary put the bonito under an air draught). |
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2) |
To smoke the bonito, light a small piece of firewood with the burner of the stove and put it in the bottom of an old pot. Place a cooking grid (cooking grate) over the top and let the firewood burn for 5 minutes. Place the bonito on to the cooking grid and smoke it for approximately 10 to 15 minutes. |
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3) |
Seal the bonito in an airtight bag and let it stand for approximately 12 hours in the refrigerator. |
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4) |
To make the pickled vegetables, julienne all the ingredients. Boil the ginger and turnip in plenty of water for 7 minutes, then add the sweet pepper and continue boiling for 3 more minutes. Remove from the heat and drain the water. |
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5) |
Warm up 150ml of water, add the sugar and stir until dissolved. Finally, add the vinegar and boiled vegetables. |
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6) |
Cut the bonito into thin slices and serve with the mango. Garnish with the pickled vegetables and chopped scallion. |
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