Kelp

The Secret To Umami’s Magic Chemistry On Our Taste Buds

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Although not specifically promoted by the National Restaurant Association as a top food craze this year, umami is generating a lot of buzz on the street as a trend to expect more of in 2014. In part, these expectations are due to the continued expansion of the Umami Burger restaurant chain, but it is also because the umami content of produce and prepared foods and … Read more

Umami in a Bottle

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Here it is, the real deal! Amber-colored culinary gold! The first results from last summer’s backyard garum making! As some of you may remember, back in June of last year I started making garum in my backyard with fresh mackerel and lots of sea salt. I also wrote the “garum diaries” until mid-September which described the first 90 days or so of the initial enzymatic … Read more