Jump to ContentJump to Main Navigation
UmamiUnlocking the Secrets of the Fifth Taste$
Users without a subscription are not able to see the full content.

Ole Mouritsen and Klavs Styrbæk

Print publication date: 2014

Print ISBN-13: 9780231168908

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168908.001.0001

Show Summary Details

Umami from the oceans

Umami from the oceans

Seaweeds, fish, and shellfish

Chapter:
(p.64) (p.65) Umami from the oceans
Source:
Umami
Author(s):

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231168908.003.0005

This chapter focuses on three sources of umami that are found in the oceans: seaweeds, fish, and shellfish. It is likely that many cuisines in all parts of the world originally depended on fermented fish and shellfish, cooked and cured meat, and seaweeds to add umami to a variety of dishes. In both Asia and Europe, preserved fish, together with the condiments made from them, have been used for at least two and a half millennia, and probably since long before then, as a simple, nutritious way to improve the taste of other foods, One might say that the history of using ingredients to prepare food that is rich in umami runs parallel to and reflects the overall evolution of the culinary arts. This chapter first considers seaweeds and konbu as sources of umami before turning to fresh fish and shellfish, cooked fish and shellfish dishes and soups, the use of umami in ancient Greece and Rome, and fish sauces and fish pastes. It then describes modern garum, shellfish paste, oyster sauce, sushi and fermented fish, and fish roe.

Keywords:   umami, seaweeds, fish, shellfish, cuisine, konbu, soups, garum, oyster sauce, sushi

Columbia Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us .