last moon

Tuesday, February 9, 2010

Umami Pizza, Please

If you got enough with the usual tastes or you feel fed up with Napoli, Margherita and Mushrooms flavours, just ask for Umami Fifth Sense when you call up the boy for a pizza!

A Japanese new taste, called the fifth sense, to indicate that is not sweet, nor bitter,sour and salty, will be soon offered in different northern English supermarkets at the price of £ 2.99 for a single paste tube.

Have a nice meal then with Umami taste!

To know more read the Daily Mail On LineBy Neil Millard

Many an amateur chef has tasted a dish only to declare that something is missing.
What follows is the inevitable excursion through the larder looking for that magic ingredient.
But the days of this culinary lottery appear to be numbered as a substance first known only to science - bottled 'deliciousness' - is coming to the High Street.
Umami was discovered 102 years ago by a Japanese scientist but until now has only graced the shelves of Michelin-starred restaurants.
It is the secret to making anything taste fantastic, so much so it is known as the 'fifth taste'.
And pretty soon you will be able to add it to absolute everything as tubes of the wonder stuff go on sale in 197 branches of Waitrose for £2.99 a tube.
Named Taste No 5, evoking the added allure of a high-class perfume, it triggers the sensation of delight in the brain when at least one of the primary tastes of sweet, sour, bitter and salty is also present.
Food writer Laura Santtini, who developed the purée, said: 'I wanted to get away from the notion that umami is something of interest to scientists that no one else can really understand.
'The truth is that umami should be of interest to anyone who has a tongue.
'Umami is part of our everyday eating lives, it is just that many of us don't know what to call it. It is what gives depth of flavour to food.
Umami - the fifth sense of taste
Umami is the Japanese word for the fifth basic sense of taste, after bitter, salty, sour and sweet.
Despite being known in the East for more than 100 years, particularly Japan, it is a relatively new concept to the West where only the four primary tastes are recognised.
Umami means deliciousness in Japanese, but translates best as 'savouriness' and provides the 'meaty' flavour in meat.
It is formed from glutamates being detected by receptors on the tongue and is the reason why monosodium glutamate (MSG) is used as a flavour enhancer.
It is also found naturally in meats, cheeses and mushrooms.
'Every food culture has its umami-rich ingredients, whether it is seaweed in Japan or Parmesan in Italy.'
The ingredients in her recipe for umami, literally meaning 'taste', include pulped anchovy and porcini mushrooms.
The umami revolution began in 1908 when Tokyo chemist Kikunae Ikeda identified it as a flavour present in foods high in glutamate.
He had first been alerted by the distinctive taste of seaweed, or kombu, which itself is high in the chemical.
His work led him to crystallise monosodium glutamate (MSG), the controversial flavour enhancer which has since become famous all over the world.
Then in 2000 researchers at the University of Miami discovered the tongue had taste receptors dedicated to sensing glutamate, which signals the presence of proteins in food that the body needs.
The opportunities presented by umami have since been exploited by the restaurant world and celebrity chefs including Heston Blumenthal who purposefully plates up dishes brimming with umami at his Fat Duck restaurant in Bray, Berkshire.

Buna Shimeji mushrooms and steak are high in umami

The fifth taste is also present in seaweed and Parmesan cheese
Far from being a Japanese phenomenon there are examples of foods high in umami in every culture.
Worcestershire Sauce and Marmite are two British standard bearers. Human breast milk is also high in umami.
Taste No 5 will be stocked in 197 branches of Waitrose from next week and will go on sale at the Booths supermarket chain in northern England next month.

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