David Kinch

I first encountered the concept of umami when I was working in New York as a young cook. Tasting dashi, it is hard to find and describe umami because it is not an overt sensation like taste and smell. It’s much more subtle and refined.

When I later became a chef in my own restaurants, umami became an important factor for the balance of flavors in all of my dishes. This was a gradual process, because it took a long time to really understand. An understanding of umami increases the understanding of creating balance in a dish, which is very important when you’re trying to make something delicious and satisfying.