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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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Making the most of umami

Making the most of umami

(p.166) (p.167) Making the most of umami

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Columbia University Press

This chapter considers the many different ways to make the most of umami. It first describes some easy tricks for enhancing the taste of foodstuffs that may not be very savory on their own by adding certain readily available products to the dish. In particular, it discusses MSG as a food additive and other commercial sources of umami including hydrolyzed protein, yeast extract, and nutritional yeast. It also cites ketchup, Worcestershire sauce, slow cooking as a sure way to unlock maximum taste, ratatouille and brandade, why fast food tastes so good, green salads and raw vegetables, umami in dishes made with small fowl, cooked potatoes, rice and sake, beer, umami in sweets, and mirin. The chapter includes a number of recipes for both traditional and modern dishes that are made from selected raw ingredients treated in such a way as to take advantage of every last bit of umami in them.

Keywords:   umami, taste, MSG, hydrolyzed protein, yeast extract, nutritional yeast, Worcestershire sauce, slow cooking, fast food, recipes

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