Stock up your Umami pantry...Italian style
+ recipes for you to try at home, and more!
This weekend I am recovering from surgery and as such wanted to (re)share one of the most popular newsletters from my archives - if you’re new around here, there’s a chance you’ve not seen this newsletter, and even if you have, everything included holds true still!
When you stock your pantry make sure you have everything you might need for a few weeks but especially ingredients that will pack any dish you make with rich flavor. There are lots of ingredients that enhance flavor in your dishes but none more-so than umami-rich ingredients.
Umami’s the word given to what's known as the “fifth taste” (after sweet and sour, salty and bitter) by a Japanese scientist who first understood what umami is and gave it its name.
Umami's that sense of savory goodness, deliciousness, balance and overall flavor perfection in food. Scientists now know that umami is the presence of glutamates in food. Probably when you think of umami you likely associate it with fermented Asian foods like soy sauce or miso. The fact is that Italian cuisine abounds with umami, glutamate-rich foods.
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