A single word holds the key to the magic to so much of what we understand about the world of taste and flavour today – Umami. But what is this famous fifth taste, where do we find it, and why is it that we can’t get enough of it?
Umami is synonymous with Japan in many ways, in everything from their cuisine to their tea ceremonies, but there’s no reason the illusive ‘fifth taste’ can’t be produced in other countries too. This was exactly the thought that struck journalist Nina Gruntowski one day, when she discovered that green tea could be successfully grown in the Northern Portuguese climate, known as the "land of camellias".
In part of our series umami from around the globe, we have the pleasure of speaking with Ricardo Sanchez, who is gradually taking over the family business from his father Arturo. The term umami is closely related to pure, acorn-fed Iberico Jamon.
It’s not often that you get the chance to speak with a chef who has over 70 years experience in cooking. The phenomenal Jacques Pépin is one such man. Born in France, he worked in some of the finest kitchens in Paris (as well as working as the private chef…
Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.
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