I first heard about umami when I met Chef Toshiro Konishi eight years ago. At first I did not pay much attention to it, and I could not really understand it. However, five years later, after I traveled to the Umami Information Center in Tokyo, Japan, I felt I could better understand umami. Umami is a flavor that every cook should keep in mind. We are always thinking about ways to enhance and balance food, and umami provides that: deep flavor and harmony. By combining umami ingredients, food becomes tastier and healthier. Traditional western cuisine has taught us that animal fat equals flavor. Understanding umami belies that statement. It’s an important essence to achieve both flavor and balance.
