| 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. |
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Flavio Solórzano September 2010 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. |
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Mara Salles March 2010 Mara 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. |
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Yoshihiro Takahashi April 2009 Chef 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. |
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Nancy Reyes-Lumen December 2008 Food 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. |
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Hiro Sone September 2008 The 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. |
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Heston Blumenthal June 2008 Britain's most respected and progressive chef and culinary researcher, Heston Blumenthal, shares his ideas on umami and an original recipe. |
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Yasuhiro Sasashima March 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. |
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Yuji Wakiya December 2007 The renowed and creative Yuji Wakiya talk about the secret of Umami in Chinese cuisine. |
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Takashi TamuraSeptember 2007 Continuing the family tradition of the long-standing Tsukji Tamura restaurant in Tokyo, chef Tamura explains his passion for the umami philosophy. |
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Kiyomi Mikuni June 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. |
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Yoshihiro Murata March 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. |
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Tim Hanni MW Interview December 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. |
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UmuJapanese Restaurant July 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. |
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Shanghai BluesChinese Restaurant September 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. |
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