KOMBU
This edible kelp is a great example of a food with naturally occurring MSG. Most often dried, it’s key to making dashi, a building block for many Japanese dishes. Dashi brings an extra-savoury dimension when added to noodle soups and ramen broth, or a few splashes can elevate a stir fry.
What is umami? Put simply, umami is savouriness. The word literally translates to ‘savoury deliciousness’ in Japanese. It’s that rich, meaty intensity that coats your mouth and ignites your taste buds when you slurp on ramen or first bite into nori-wrapped sushi.
This story is from the June 2021 edition of Gourmet Traveller.
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This story is from the June 2021 edition of Gourmet Traveller.
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