Umami ramen

Umami ramen

Uni, Boston

Umami, the so-called “fifth flavor,” is how our taste buds detect protein, that is, certain free-floating compounds associated with protein. One of those compounds, free glutamate, is found in abundance in foods such as mushrooms, oily fish, miso, seaweed and Parmesan cheese, as well as cooked meat.

Chris Gould, the chef at this sashimi bar attached to Ken Oringer’s fine-dining restaurant Clio, uses those ingredients in this dish.

He starts with chicken stock,

Register to view the full article

Register to view this article

Already a member? .

TAGS: Food Trends
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.