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UmamiUnlocking the Secrets of the Fifth Taste$
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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

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Umami from the oceans

Umami from the oceans

Seaweeds, fish, and shellfish

(p.64) (p.65) Umami from the oceans

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Columbia University Press

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

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