As explained by Momofuku Las Vegas executive chef James Bailey, there are several ways to replace the umami profile of miso ...

It's umami, and maybe you have heard it mentioned, but have never quite understood what it is. If you are a food lover as we ...

Umami, or savory flavor, has been a hot topic in the food world over the past decade. TV chefs casually mention it as they're adding tomato paste or fish sauce to a dish, and there's even a fast ...

And it makes sense; these brands are collecting their best-selling (and cheapest) items because it’s safe, and that’s great ...

And, dashi is the ingredient that produces this umami. Kombu, bonito flakes ... Japanese today less frequently consume traditional foods, so businesses are holding dashi tastings and creating ...

Biotechnology company UMAMI Bioworks’ Arbiter technology provides food safety and quality validation, that can be integrated into existing testing labs or made accessible to customers directly.

But there are ways around it. Given that umami was only formally accepted as the fifth taste by the scientific community less than 30 years ago, the enigmatic flavour sensation is at a bitter ...

Koji is the key player in getting the job done, and during the process of brewing, koji generates plenty of umami and adds a unique personality to each sake. In food, umami is ubiquitous—not ...