NEW YORK--(BUSINESS WIRE)--The Umami Information Center, an international non-profit organization dedicated to teaching umami, a savory taste known as the fifth taste, organized the third installment of the Umami Lecture at the Culinary Institute of America in New York.
Along with the wide-spread trend of Japanese cooking, umami, pleasant savory taste of dashi soup stocks, has also attained worldwide recognition. However, not many food professionals know what umami really is and how to use it in the kitchen.
Adding to lectures about functions of dashi and umami components, and about how umami contributes to health, speakers of this year discussed difference between the Western and the Japanese stocks as well as the cooking methods that can increase the amount of umami in foods.
The three speakers were, the director of the Center and umami specialists, Dr. Kumiko Ninomiya, Chef Takuji Takahashi from the Japanese restaurant in Kyoto “Kinobu” in collaboration with the also Kyoto Chef Soichiro Hidari from “Tatsumiya,” and the food technologists Dr. Ali Bouzari, co-founder of Pilot R+D in Northern California.
Additional information about umami seminar at Culinary Institute of America can be found at http://www.umamiinfo.com/2015/04/umami-lecture-in-new-york.php.
