UMAMI



Beyond salty, sweet, bitter and sour the latest buzzword for chefs and foodies around the world is Umami.  While there is no exact English translation for this Japanese term, it has been described as earthy, robust, pungent, meaty and savory. Although umami was discovered more than 100 years ago, scientists only recently unlocked where and how taste bud receptors perceive the flavour.  In scientific terms, glutamate is a chemical compound all umami rich foods share.  Glutamate has no smell or specific texture of its own, it can be used in many different dishes where it naturally enhances the original flavour of the food.  Think soy sauce, truffles, parmesan cheese,  red meat and mushrooms-all umami rich rich foods paired together to build an EXPLOSION of flavour. Achieving the Umami experience at home- try drizziling flavoured olive oil over hot fresh popped pop corn, sprinkle sea salt,  grind fresh pepper over top and enjoy!!!!