5 Things I Learned About Umami, at a Forum Dedicated to the 5th Taste
We took a front-row seat at the World Umami Forum, presented by our partner Ajinomoto Co. Inc., to learn more about the history, complexity, and many, many culinary applications of our favorite taste: umami.
I’ve always been a big fan of umami. It’s the rich, savory taste that can be found in some of my favorite dishes and ingredients, like parmesan cheese, a hot bowl of ramen, or a big, juicy steak. But while I love umami-rich foods as much as the next person, I never really understood the science—or the story—behind it. So when I was invited to attend the World Umami Forum, a two-day event featuring presentations from chefs, food writers, and academics, I immediately said yes.
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