For those who'd like to investigate Umani's origin, flavour and find out more about some foods it can be naturally found in, there is a book available called Dashi and Umami.
Japanese cuisine is appreciated worldwide for its healthiness and its beauty in both appearance and flavour. The characteristic savoury-ness (umami) is achieved despite minimum use of oil, salt and flavourings. Dashi (stock) and the resulting umami are said to be the reason Japanese-cuisine is special.
But what are they? How do they work? And why? This beautifully illustrated book reveals these secrets through both explanation and superb recipes introduced by Japan s top chefs. It is not only an essential read for people in the food industry, it is also a godsend to anyone who cares about what they eat.
Published by Cross Media 2009 Price £ 14.85 Contributors Heston Blumenthal, Nobu Matsuhisa, Pascal Barbot and Kiyomi Mikuni.
To purchase the book click here.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look