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top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

There are freshly picked vegetables such as sweet, orange pumpkins, aubergines and mushrooms and there is newly gathered rice. The matsutake mushroom is the king of autumn flavours. Its aroma and texture truly are one of the greatest pleasures of the season. The arrival of autumn is visible everywhere as the leaves change to red and gold. Beautifully coloured maple leaves decorate ryotei dishes adding the season’s touch.

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