Label
All
0
Clear all filters

Introduction

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About
Over the past ten years the Japanese word “umami” has come to be known widely around the world. I have worked for many years as a Japanese chef with an eye on international cuisine, but I have never seen anything like the speed and extent of this term’s spread.

A key factor behind this is the global rise of interest in healthy eating. At Kikunoi, my restaurant in Kyoto, we serve kaiseki, an elaborate meal of twelve to fourteen courses, but the entire meal, including dessert, comes to only about 1300 kilocalories. Chefs from other cuisines find this remarkable, but by going light on butter and oil and making good use of umami, we are able to produce a satisfying meal even with a low calorie count.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title