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The Ultimate Umami Experience

The handout from our umami class, so you can rebuild the tasting at home.

Everything we walk through in the Ultimate Umami Experience, written up so you can run the tasting again in your own kitchen. Covers the five sources of umami we taste on the night, how to layer them without the dish turning salty, and the small pantry of ingredients worth buying first.

What is inside

  • What umami actually is, in one page
  • The five sources we taste in class
  • Building a dashi worth the effort
  • Fermented pastes and how to use them
  • Layering without over salting
  • A starter pantry list