Yondu Plant-based Umami
Just a dash will make a difference We are staying safe at home wherever possible. Restaurants are closed, so that enforced exile has introduced many...
Umami Kelp and Wasabi – an introduction
London’s Icetank Studio was the venue for an informative and friendly seminar on Umami hosted by the Japanese Culinary Academy UK and supported by JETRO...
Umami: THE FIFTH TASTE – guidebook review
It’s a buzz-word these days: Umami. It’s a very familiar taste, flavour, sensation on the taste buds but we have only relatively recently put a...