Your Search has found 58 items. Displaying 1 to 10 of 58 results.

	Beef & Vegetables Stir-Fried in Oyster Sauce This is an extremely easy and quick stir-frying dish!  Beef can be substituted for other meat such as pork, chicken or sausage, and feel free to add vegetables of your choice, such as asparagus, carrot, bamboo shoots or shiitake mushrooms.
	California Roll Although invented in the USA in the 1960s, the California roll is now as well loved across the world as the more traditional nigiri and maki sushi styles. Moreover, sushi chefs often add kombu kelp to the cooking rice to increase umami.
	Cheese Flan What could be more delightful than a home-cooked flan with crisp, light pastry and rich filling? It can be enjoyed either warm or at room temperature. Either way, the umami in the cheese will provide a comforting savoury taste.
	Clear Japanese Soup with Prawns The light, mild flavour of this soup gives you a clear experience of Umami. Perfect for a relaxing morning or to accompany an evening meal.
	Coq au Vin Nouveau This is the favourite umami rich dish of umami expert David Kasabian, and is taken from The Fifth Taste – Cooking with Umami, the book he has co-authored with his wife Anna. He suggests making it a day ahead and reheating it for even more umami and a better developed flavour.
	Easy Cod and Oyster Gratin What could be more comforting and welcoming on a cold winter’s night than a bubbling hot gratin, straight from the grill? What is more, this recipe provides umami in the form of oysters and grated cheese. Ideal served with some crusty bread.
	Expert recipe - Clam and bamboo shoot bavettine flavored with kinome In his typically unique and creative style, Chef Sasajima’s aim for this recipe is not so much to bring out a Japanese flavour, but to heighten the flavour of the Italian ingredients and draw out the taste of umami in a way that is pleasing for Western tastebuds. This recipe derives the umami taste from the key combination of elements of succinic from clam, inosinate from ham and glutamate from kombu. Go to Sasajima's Expert View
	Expert recipe - Egoist’sea-bream consommé, Combining French and Japanese cuisine may seem a little unusual, but Japan’s highly regarded Kiyomi Mikuni has successfully crafted his own unique style doing exactly that. One of the most famous chefs of his homeland, Mikuni uses the Japanese stock dashi, with its kombu (kelp) and katsuobushi (bonito flakes) flavours, to give the umami taste to a traditionally French dish. Go to Mikuni's Expert View
	Expert recipe - Naonohana no Shiro-ae In Japan, the blossoming of the nanohana or rape flower heralds the arrival of spring. The shoots of the plant are delicious, and are often served in ‘aemono’ or cooked salad dishes. This example is umami-enhanced, thanks to the marinade of dashi and soy sauce. This recipe is courtesy of Yoshihiro Murata, of the prestigious ryotei (traditional style restaurant) Kikunai in Kyoto, Japan. Go to Murata's Expert View
	Expert recipe - Nishime (simmered chicken and vegetables) Chef Tamura’s nishime (simmered chicken and vegetables) is in the style of a classic Japanese meal, loaded with umami and commonly cooked in Japanese homes. Nishime, also known as nimono, involves simmering – but not boiling or stewing – ingredients in dashi so the dashi flavour is absorbed. The dashi, a fundamental part of Japanese cooking, brings out the umami taste. Go to Tamura's Expert View

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