Understanding Umami
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The Art of Plant-Based Umami
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…
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Designing Satisfaction through Umami for dietitians
Umami, appetite, and sodium reduction — a pilot workshop for dietitians and nutrition professionals A workshop for people who design what others eat A meal can be nutritionally sound and still not quite work. The plan is right on paper. The salt comes down and something goes flat. The protein is adequate and the appetite…
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Umami: A Universal Human Experience
Why Humans Seek Umami Umami is one of the five basic tastes, alongside sweetness, saltiness, bitterness, and sourness. Although the scientific concept of umami was formally proposed by the Japanese chemist Kikunae Ikeda in 1908, the sensory experience itself has long been recognised in many cultures around the world. In France, the gastronome Brillat-Savarin referred…