Umami is a Japanese word that describes the fifth basic taste, alongside sweet, sour, salty and bitter. It is often described as a savory, meaty or brothy flavor that enhances the overall taste of a dish. In Chinese cuisine, umami is commonly found in ingredients such as soy sauce, fermented bean paste, dried mushrooms, and seafood. Umami is also a key element in many Chinese soup bases, which are simmered for hours to extract the rich, savory flavors. Understanding and utilizing umami in cooking can elevate the taste of a dish to new heights, and add depth and complexity to even the simplest of recipes.
Unlocking the Secrets of Umami: How Soy Sauce Elevates the Flavor of Your Stir-Fries and Marinades
Discover the science behind umami and how soy sauce can enhance the flavor of your stir-fries and marinades. This article explores the history of soy sauce, the difference between light and dark soy sauce, and how to use soy sauce in your cooking.
