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Mara SallesExpert ViewMarch 2010Mara Salles is a renowned Brazilian chef who has been working to incorporate umami into her cuisines since she first encountered the fifth taste at the Umami Symposium in São Paulo three years ago. Here, she introduces her favorite Brazilian umami recipe, Cuscuz Paulista, a traditional dish first introduced to Brazil from Africa long time ago. Today, couscous is one of Brazil’s most popular dishes, having the own local version of each area. Mara’s recipe is the variety enjoyed in the São Paulo area, Cuscuz Paulista. Read more...
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Yoshihiro TakahashiExpert ViewApril 2009Chef Takahashi's
family restaurant, Hyotei, is renowned throughout Japan for its impressive architecture and stunning yet simple cuisine.
Chef Takahashi, the young master, works with his father to maintain the legacy
of this gastronomic sanctuary. Here, he talks about what he has learnt about the role of umami in his family's cuisine. Read more...
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Nancy Reyes-LumenExpert ViewDecember 2008Food journalist, culinary researcher, and Filipino food promoter, Nancy Reyes-Lumen was guest speaker at the 2008 Umami Symposium in Manila, and worked as consultant on the latest Filipino edition of the umami world recipe series. Read more...
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Hiro SoneExpert ViewSeptember 2008The first Japanese chef to own two Michelin starred restaurants, pioneering chef and award-winning restaurant owner Hiro Sone discusses what umami means in his recipes. Read more...
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Heston BlumenthalExpert ViewJune 2008Britain's most respected and progressive chef and culinary researcher, Heston Blumenthal, shares his ideas on umami and an original recipe. Read more...
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Yasuhiro SasashimaExpert ViewMarch 2008This innovative chef from Kyoto talks about his unusual but successful infusion of elements of the Kyoto culinary tradition – and umami – into Italian cuisine. Read more...
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Yuji WakiyaExpert ViewDecember 2007The renowed and creative Yuji Wakiya talk about the secret of Umami in Chinese cuisine. Read more...
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Takashi TamuraExpert ViewSeptember 2007Continuing the family tradition of the long-standing Tsukji Tamura restaurant in Tokyo, chef Tamura explains his passion for the umami philosophy. Read more...
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Kiyomi MikuniExpert ViewJune 2007Here, 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. Read more...
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Yoshihiro MurataExpert ViewMarch 2007A third-generation Japanese Kaiseki chef from the important cultural and culinary heartland of Kyoto, Chef Murata talks about the umami-rich Japanese stock dashi. Read more...
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Tim Hanni MWInterviewDecember 2005Getting a Taste for WineAlthough 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. Read more...
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UmuJapanese RestaurantJuly 2005If 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. Read more...
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Shanghai BluesChinese RestaurantSeptember 2005There 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. Read more...
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