Understanding and applying umami in plant-based food
How can we create greater depth and satisfaction in plant-based dishes?
What exactly is umami, and how does it contribute to the flavour of food?
This workshop begins with the fundamentals of umami: what it is, how we perceive it, and where it can be found in plant-based ingredients.
Combining scientific insights, guided comparative tasting and practical examples, participants will explore how umami can be recognised, developed and applied in plant-based cooking.
What You Will Explore
1. Recognise — Experiencing Umami
Recognise how umami is perceived in food through comparative tasting.
2. Explore — Plant-Based Umami Sources
Discover which plant-based ingredients are sources of umami and explore their distinctive flavour characteristics.
3. Understand — Umami Synergy
Understand how glutamate and nucleotides such as GMP interact, and why combining different ingredients can enhance umami perception.
4. Develop — Building Umami Through Technique
Explore how techniques such as fermentation, drying, heating, extraction and concentration can influence umami compounds and their perception in food.
5. Apply — Creating Satisfaction
Explore how umami principles can be applied to soups, sauces, stews and legume-based dishes. Through comparative tasting, examine how umami contributes to the overall satisfaction of a dish.
Who Is This Workshop For?
This workshop is designed for chefs, dietitians, food professionals and anyone interested in exploring umami and its potential in plant-based cooking. No prior knowledge of umami is required.
Practical information
| Item | Details |
|---|---|
| Format | In-person, lecture-based workshop with guided comparative tasting |
| Language | English (Dutch available upon request) |
| Dietary considerations | Please indicate in advance |
| Availability & Location | By arrangement |
| Price | On request |
Facilitator
Kumi Matsushita is an Umami Expert / Curator based in the Netherlands.
She writes and speaks on food, culture and taste through umami. She works with cultural institutions and food producers across Europe. Her interest is in how flavour is built — and, increasingly, in what that means for people who build it under constraints.