Umami

Understanding Umami

Every cook has those few tried and true dog-eared and stained references of culinary expertise that they use again and again. When exploring the exotic and sometimes unfamiliar world of Asian cookery, these books can be especially helpful. Below are some that we at Kikkoman have found to be the latest resources for a variety of Asian cooking.

Until recently, Western taste physiology experts traditionally talked about four basic flavors: sweet, salty, sour and bitter. But the Japanese include a fifth flavor: umami ("oo-ma-mee"), often translated as "delicious," "savory," or "brothy." Many fermented products have this quality, including naturally brewed Kikkoman Soy Sauce.

A small amount of Kikkoman Soy Sauce will not add a soy sauce flavor but rather meld the flavors of a recipe and make the other ingredients simply taste better. Next time your meal loses its appeal, try using Kikkoman Soy Sauce for its flavor-enhancing, umami qualities:

• Vegetable stews and soups are richer, more flavorful
• Vinaigrettes are balanced and flavor is multi-dimensional
• Cream sauces are nuttier
• Tomato sauces are less acidic
• Sauteed mushrooms are more savory