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旨味 Umami - get used to hearing that word folks
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Signe Johansen
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%3C/p%3E%3Cp%3E*%20Ketchup%20(tomatoes,%20and%20especially%20the%20seeds%20are%20very%20high%20in%20umami)%3C/p%3E%3Cp%3E*%20Marmite,%20Vegemite,%20Bovril%3C/p%3E%3Cp%3E*%20Anchovies%3C/p%3E%3Cp%3E*%20Nam%20Pla%20(Thai%20Fish%20sauce)%20and%20all%20fermented%20fish%20sauces%20for%20that%20matter%3C/p%3E%3Cp%3E*%20Soy%20sauce%3C/p%3E%3Cp%3E*%20Mirin%3C/p%3E%3Cp%3E*%20Miso%3C/p%3E%3Cp%3E*%20Chicken%20bouillon%3C/p%3E%3Cp%3E*%20Dried%20mushrooms%20such%20as%20shiitake,%20porcini%20and%20morel%3C/p%3E%3Cp%3E*%20Cured%20meat%20such%20as%20chorizo,%20pepperoni,%20proscuitto%3C/p%3E%3Cp%3E*%20Cured%20fish%20such%20as%20smoked%20salmon%3C/p%3E%3Cp%3E*%20Sauerkraut%3C/p%3E%3Cp%3E*%20Human%20breast%20milk%20(oh%20yes,%20squirm%20away)%3C/p%3E%3Cp%3EFresh%20meat,%20fish,%20fruit%20and%20vegetables%20also%20contain%20umami,%20but%20the%20key%20with%20fruit%20and%20veg%20is%20how%20ripe%20they%20are.%20The%20riper%20the%20tomato%20the%20higher%20the%20umami%20content.%20This%20is%20why%20'Italian'%20food%20is%20so%20delicious%20(excuse%20the%20generalisation,%20I%20appreciate%20there's%20a%20lot%20of%20regionality%20to%20Italian%20food)%20-in%20the%20south%20they%20grow%20plump%20tomatoes%20and%20eat%20them%20or%20cook%20these%20when%20they're%20at%20their%20ripest,%20and%20cook%20with%20umami%20staples%20such%20such%20as%20anchovies,%20parmesan,%20capers%20and%20mushrooms%3C/p%3E%3Cp%3ECheese%20is%20another%20umami%20bomb%20-%20as%20a%20general%20rule%20of%20thumb,%20the%20more%20fragrant%20(read%20pongy)%20the%20cheese,%20the%20more%20explosive%20the%20umami.%20Try%20experimenting%20with%20these%20ingredients%20to%20see%20if%20the%20overall%20flavour%20of%20a%20dish%20is%20boosted.%20A%20mushroom%20risotto%20will%20be%20irresistible%20even%20to%20most%20committed%20carnivore%20if%20you%20use%20loads%20of%20parmesan%20or%20other%20mature%20cheese,%20and%20if%20you're%20generous%20with%20the%20dried%20mushrooms%20like%20porcini,%20all%20the%20better%3C/p%3E%3Cp%3ESo%20when%20MsMarmitelover,%20or%20doyenne%20of%20the%20Underground%20Restaurant%20asked%20me%20to%20sous%20chef%20for%20her%20on%20an%20umami-themed%20night%20recently%20I%20relished%20the%20chance%20to%20experiment%20with%20different%20ingredients.%20You%20can%20read%20about%20umami%20night%20itself%20on%20her%20blog%20but%20suffice%20to%20say%20it%20was%20great%20fun%20working%20on%20the%20menu%20together%20and%20the%20guests%20loved%20what%20we%20concocted%20for%20them%3C/p%3E%3Cp%3EIt%20seems%20this%20dish%20I%20came%20up%20with%20was%20the%20guests'%20favourite%20-%20MsMarmitelover%20and%20I%20both%20concur,%20we%20considered%20this%20our%20best%20dish%20of%20the%20night:%3C/p%3E%3Cp%3EYuzu%20and%20shiro%20miso%20sea%20bass%20ceviche%20with%20pickled%20ginger%3C/p%3E%3Cp%3EServes%2030%20as%20a%20canape%3C/p%3E%3Cp%3E4%20large%20skinned%20sea%20bass%20fillets%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EMix%20the%20ponzu,%20miso%20paste%20and%20juice%20of%20the%20limes%20in%20a%20medium%20bowl.%20Add%20the%20kaffir%20lime%20zest%20and%20juice.%20Slice%20the%20sea%20bassinto%20bite-sized%20slivers%20and%20place%20in%20the%20marinade.%20Cover%20and%20refrigerate%20for%2030%20minutes%20and%20serve%20with%20pickled%20ginger%20and%20julienned%20shiso%20leaves%20if%20you%20have%20some%3C/p%3E%3Cp%3EEasy-peasy,%20and%20that's%20umami's%20magic%20;-)%3C/p%3E%3Cp%3EWe%20served%20it%20with%20Akashi%20Tai%20sake%20courtesy%20of%20the%20lovely%20Wakana%3C/p%3E){kind=link}