Cooking
I've never understood how there could be only four tastes--sweet, sour, salty, and bitter. It just didn't and still doesn't make sense. But there is a fifth taste which is particularly intriguing, it's called umami. I recently attended an Umami Symposium called New Frontiers of Taste and learned even more about this mysterious flavor.
The following was the menu served at the symposium after a panel discussion. It was an event sponsored by the Umami Information Center which is funded by a variety of food and ingredient companies. And yes, the first course was served by candlelight that came from a daikon wrapped tea light!
Chef Kunio Tokuoka
Appetizers
Kombu Broth-Simmered Beef Shabu-shabu
with Red Pepper Dipping Sauce
Seared Japanese Spiny Lobster with Tosa Vinegar Gelée,
Fried Rice Grains, Ginger and Bonito
Broth-Simmered Onions with Chicken and Pickled Plum Gelée,
Seaweed, Shiso and Sesame
Cubed Potato Frites with Salt-pickled Vegetables
Steamed Savory Egg Custard with Japanese Pepper Leaf Bud,
Smoked Chicken Mousse and Parmesan
Chef Hiro Sone
Salad
Ginger-Poached Georgia Shrimp
and Watermelon Salad with Lemongrass Vinaigrette
Chef Thomas Keller
Entrée
Rib-Eye of Elysian Fields Farm Lamb “Cuit sous Vide”
with “Confit Byaldi,” Roasted Fennel and Pickled Shallot Sauce
So what is umami? Come back tomorrow and I'll tell you more...
In the meantime, head over to GlamDish for a chance to win a pasta prize package.
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Cooking
Umami Symposium
I've never understood how there could be only four tastes--sweet, sour, salty, and bitter. It just didn't and still doesn't make sense. But there is a fifth taste which is particularly intriguing, it's called umami. I recently attended an Umami Symposium called New Frontiers of Taste and learned even more about this mysterious flavor.
The following was the menu served at the symposium after a panel discussion. It was an event sponsored by the Umami Information Center which is funded by a variety of food and ingredient companies. And yes, the first course was served by candlelight that came from a daikon wrapped tea light!
Chef Kunio Tokuoka
Appetizers
Kombu Broth-Simmered Beef Shabu-shabu
with Red Pepper Dipping Sauce
Seared Japanese Spiny Lobster with Tosa Vinegar Gelée,
Fried Rice Grains, Ginger and Bonito
Broth-Simmered Onions with Chicken and Pickled Plum Gelée,
Seaweed, Shiso and Sesame
Cubed Potato Frites with Salt-pickled Vegetables
Steamed Savory Egg Custard with Japanese Pepper Leaf Bud,
Smoked Chicken Mousse and Parmesan
Chef Hiro Sone
Salad
Ginger-Poached Georgia Shrimp
and Watermelon Salad with Lemongrass Vinaigrette
Chef Thomas Keller
Entrée
Rib-Eye of Elysian Fields Farm Lamb “Cuit sous Vide”
with “Confit Byaldi,” Roasted Fennel and Pickled Shallot Sauce
So what is umami? Come back tomorrow and I'll tell you more...
In the meantime, head over to GlamDish for a chance to win a pasta prize package.
- Cooking Secrets From David Chang
David Chang, James Beard Rising Star Chef for 2007, is one of the most hyped chefs in New York, so much so that he even jokingly once referred to himself as "overrated pseudo chef," in an interview at Serious Eats. Yet one of the reasons I wanted to...
- Blog Updates...
I know, things are pretty quiet around here, but I've been really busy lately with work. However you can check out some other posts I've written recently, better yet, bookmark or subscribe to GlamDish and Bay Area Bites. I am fascinated by the...
-
Now that the holidays are FINALLY over, it's interesting to see what is inspiring food bloggers in the kitchen. First off Heidi at 101 Cookbooks found inspiration in an old cookbook handed down from grandmother to mother to daughter. Check out...
- Mirin Chicken With Ramen Noodles For Souper Sundays
From Noodle Fusion; a tasty little soup. Chicken (or Quorn cutlets) is marinated with a reduction of mirin, soy sauce, (vegetable) broth, & sugar. Bring vegetarian dashi (sans bonito flakes) to boil, cook ramen for a couple minutes, drain, cover...
- Cookbook Review: Easy & Healthy Japanese Food For The American Kitchen
Matt & I already had a strong interest in Japanese cooking, so when I was given the opportunity to try Kieiko-O-Aoki's Quick & Healthy Japanese Food for the American Kitchen, I didn't have to think before saying 'yes'. This is a beautifully...