Japanese Dashi & Umami Session by the Nutrition Program (5/11/2023)

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The Nutrition and Culinary Management Club invites you to a Japanese Dashi & Umami Session presented by Dashi Okume Brooklyn, a Japanese Dashi shop from Japan.

  • Title: Japanese Dashi & Umami Session
  • Date: Thursday, May 11, 2023
  • Time: 1:30pm-2:00pm
  • Place: Room E-242

Umami is a word that originated in Japan and refers to the fifth basic taste sensation, alongside sweet, sour, salty, and bitter. It is a taste that is difficult to describe, but it is often described as savory, meaty, or broth-like. Umami is derived from glutamate, an amino acid found in many foods, including meat, fish, vegetables, and fermented products. In Japanese cuisine, umami is highly valued and considered an essential component of many dishes. Some of the most famous examples of umami-rich Japanese dishes include miso soup, dashi (a broth made from dried bonito flakes and kelp), and soy sauce.

In recent years, the concept of umami has gained increased attention from chefs and food enthusiasts around the world. This is partly due to the discovery of umami receptors on the human tongue, which has led to a better understanding of the taste sensation and its importance in food. Today, umami is widely recognized as a key element in many different cuisines and is often used to enhance the flavor of dishes in Western cooking as well.

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