Is umami one of those hip trends that shakes up the food scene for a while only to vanish in the unknown to make space for another trend? My answer is no – umami has been around for more than 2000 years. And it is not a Japanese phenomenon. It is essential part of the world’s cuisine – from East to West and North to South.
Given the distinct flavors of e.g. sweet and sour, umami is hard to describe. Two days ago I go the nicest description of umami so far: “Umami is that deep pleasure, it simply makes me happy”.
Because of that it is worth to know what umami is, how it tastes and how it can be created and influenced. This is what I am going to tackle during my craft workshop for the Food Entrepreneurs Club. But I will also cover the essentials of Japanese cuisine. How respecting food is essential for the taste, why #nowastecooking is not a trend but a century old tradition and how this enlivens cooking creativity.
Booking just opened a couple of days ago, so hop over to the Food Entrepreneurs Club and get your spot.