Umami is currently a hot topic with scientists, chefs and food lovers. Find out about the latest developments in the world of umami right here with interviews, restaurant reviews etc.
Heston BlumenthalExpert ViewJune 2008 Britain's most respected and progressive chef and culinary researcher, Heston Blumenthal, shares his ideas on umami and an original recipe.
Yasuhiro SasashimaExpert ViewMarch 2008 This innovative chef from Kyoto talks about his unusual but successful infusion of elements of the Kyoto culinary tradition – and umami – into Italian cuisine.
Takashi TamuraExpert ViewSeptember 2007 Continuing the family tradition of the long-standing Tsukji Tamura restaurant in Tokyo, chef Tamura explains his passion for the umami philosophy.
Kiyomi MikuniExpert ViewJune 2007 Here, this renowned chef famous for his sophisticated French fare talks about his own unique style of ‘Mikuni’ cuisine, developed by adding a Japanese twis
t to his cooking – umami.
Yoshihiro MurataExpert ViewMarch 2007 A third-generation Japanese Kaiseki chef from the important cultural and culinary heartland of Kyoto, Chef Murata talks about the umami-rich Japanese stock dashi.
Tim Hanni MWInterviewDecember 2005 Getting a Taste for Wine Although interest in and knowledge of umami is continually increasing amongst many different people all over the world, one field where it seems to be becoming an especially popular topic of discourse is in the appreciation of wine, and particularly the skilful pairing of food and wine.
UmuJapanese RestaurantJuly 2005 If you're in search of the 'mysterious' taste of umami, a successful trail might lead you to Umu, a restaurant on a discreet corner of Bluton Place close to Bond Street, a place where the umami experience is guranteed.
Shanghai BluesChinese RestaurantSeptember 2005 There is no doubt that Chinese cuisine is becoming increasingly hip at the moment, in the UK and elsewhere, and in the words of one restaurant critic, "London is in the throes of a ... dim sum explosion.
