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UMAMI MATERIALS
If you would like to know more about the umami, the UMAMI Information Center can recommend a number of publications. These publications cover the history and discovery of umami and introduce umami recipes. For more information on these publications, please contact info@umamiinfo.com Umami Leaflet (code F-1)
New UMAMI leaflet offers a comprehensive and updated knowledge on the fifth taste, umami, including how to taste umami and how to make dashi in a simple format. Also features umami commentaries by well known chefs and scientists while a series of symposia and workshops organized by the Umami Information Center globally.
Umami Information Center Leaflet (code F-2)
Founded in 1982. the UIC was awarded NPO (non-profit organization) status in Japan in April 2007, allowing it to increase the scope of its activities. This double-faced flyer includes basic information on umami and the Umami Information Center.
Sweet, Sour, Salty, Bitter and UMAMI (code F-3)
Newly updated, this informative guide compiled by the UMAMI Information Center in Tokyo adopts a slightly more scientific approach to umami. Its short, easy-to-read paragraphs will guide you through the history of umami, how, when, and by whom it was identified and defined, as well as recent scientific discoveries about the ways in which glutamate - one of the essential components of umami - is detected by the body, and the implications that this insight has for the study of umami - and of food in general - in the future. This publication provides an extremely useful source of reference for anyone who would like to know more about umami.
Discover the Hidden Depths of Konbu (code F-4)
This handy eight-page brochure invites you to the world of umami and kombu. Presenting special recipes, three well known chefs share their thoughts on umami.
Do you know Umami? (Bilingual) (code B-1)
The quaternion leaflet features umami and dashi with a plenty of charts and pictures. Written in bilingual, Japanese and English, this double-faced flyer introduce you umami as indispensable factor in Japanese cuisine.
PAGE TOP▲ UMAMI BOOKS
The Umami Information Center cordially introduces the series “UMAMI THE WORLD” and “UMAMI world recipe,” both joint productions with Cross Media Ltd, London. Please check them on the following page.
UMAMI THE WORLD
UMAMI THE WORLD is an invaluable publication, available in English, French, Japanese, Portuguese, Spanish and German, which provides factual information about umami, its history and usage, in an easy-to-read format. This book introduces and explains the use of umami in both Eastern and Western cuisine, giving many varied examples of its sources in nature, as well as similarities and differences in its usage around the world. The reader will surely be surprised to find out just how often umami naturally appears in our everyday diet and how we have all been enjoying it unbeknownst to ourselves!
PAGE TOP▲ Umami world recipe series Vol. 1 JAPANESE
This compact recipe book is the first in a series of publications presenting umami seasoning recipes from all four corners of the globe. The first volume focuses on the world famous cuisine of Japan and provides a wealth of easy to prepare recipes which will leave you the envy of your family and friends. These simple recipes will encourage anyone who has thought about preparing a traditional Japanese dish, but who was too scared to try, to actually have the confidence to get into the kitchen and have a go for themselves! You will be amazed at the simplicity of these recipes, the easy-to-follow instructions and the wonderful results which can be obtained!
PAGE TOP▲ Vol. 2 THAI
Volume 2 o f the Umami world recipe series takes you on a journey of taste to the exotic climes of Thailand, introducing you to a wide selection of the country's most delicious dishes, all of which take full advantage of umami to boost flavor. Each recipe provides simple step-by-step instructions, and is lavishly illustrated in full color, to give you a clear idea of what the finished dish should look like.
PAGE TOP▲ Vol. 3 VIETNAMESE
The delicate flavors and diverse ingredients of Vietnamese cuisine have much to offer, but may appear somewhat daunting even to more experienced cooks. This book, however, is packed with easy to follow recipes, all illustrated with beautiful color photographs. What is more, each recipe skillfully utilizes the taste of umami to ensure every dish is bursting with flavor.
PAGE TOP▲ Vol. 4 FILIPINO
The fourth publication in the English language Umami world recipe book series, produced in London. Filipino cuisine makes use of plenty of umami-rich ingredients, the best known being patis, a sauce derived from fermented fish. Nancy Reyes-Luman, a Filipino culinary expert well versed in umami, worked as the recipe consultant to create a collection of 17 colourful dishes bursting with the umami taste.
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