Umami Information Center


In Collaboration with Institute Paul Bocuse, France

December 2016

Workshop to Master Umami

  • Date November 23, 2016
  • Venue Institute Paul Bocuse, Lyon, France
  • Organizers Institute Paul Bocuse & Umami Information Center (NPO)
  • Reporter Ana San Gabriel, Scientific Affairs Representative, Umami Information Center (NPO)

・Workshop for six culinary students from the Institute Paul Bocuse to develop umami recipes inspired by French traditional recipes. Students made their recipes with gastronomy expert Chef Florent Boivin, Chef and pastry consultant (Arome Paris) Keiko Nagae, and Umami Information Center Director, Kumiko Ninomiya, and Scientific Affairs Representative, Ana San Gabriel.

・Students were challenged to develop six recipes using umami ingredients; cheeses such as Roquefort or parmesan, nuts; shell fishes, scallops, oysters, and muscles; anchovies and flavorful mushrooms like shiitake, Murielle, or ceps; And vegetables such as green peas, asparagus and celery. The real test was for them to find the right balance of tastes. Umami had to be relevant but not overwhelming. All recipes were completely different with a very attractive presentation in most cases:

Chef Florent Boivin with Kumiko Ninomiya and Ana San Gabriel at the end of the workshop
Chef Florent Boivin with Kumiko Ninomiya and Ana San Gabriel at the end of the workshop

Celery salad with chunks of Roquefort cheese and nuts

Scallops with parmesan cheese, anchovy mayonnaise sauce and black ink with nampla (fish sauce)

Chinese noodles with baked red paprika and soup stock seasoned with Sichuan spices and salmon eggs

Muscle mariner, oysters, shiitake mushrooms, panna Cota and parmesan cheese, and seaweed