The sardines are basted with soy sauce during grilling and served with brioche made from dough containing umami-rich nori, in a flavorful dish that combines the ocean’s bounty of fish and seaweed with the mountain’s blessing of Roquefort cheese. Sea...
August 2020
Parmigiano Reggiano and tomatoes are two of the leading umami foods in western cooking, the rind of ripened cheese being particularly rich in umami. Here an extract was made from this cheese rind and Rishiri kombu, and combined with vegetable...
August 2020
“There is an expression-”bring the ingredients to life”-but the stronger the flavour of the ingredients, the more important it is that the dashi (stock) we use has a sufficient umami level to address this without upsetting the balance. If the...
August 2020
Adobo is deservedly the most popular dish in the Philippines, and it has become Nancy’s personal crusade to promote adobo throughout the world as cuisine well representative of Filipino flavour. Traditionally accompanied by sweet pickled green papaya called “atsara” and...
August 2020
This lively summer salad brings together each of the five basic tastes to give a flavour both complex and revitalising. Umami-rich tomatoes, dried shrimp and peanuts are brought together with sweet watermelon and salty fish sauce as well as lime...
August 2020