I am not a “super taster”. My palate is not sensitive nor is subtlety my desired approach in cooking. Forget the understated, muted flavours for me. While I would like to be more “discerning” in my ability to distinguish barely distinguishable flavours, this is not the case. So it is not a surprise that I prefer highly seasoned, strongly flavoured, and spicy foods – not to mention coffee, chocolate, rich caramel, raspberry, lemon, and mint in desserts.
One way for those of us who are decidedly not super tasters to enjoy food is through “umami”, which is hard to translate from the Japanese. It describes rich, savoury, meaty, and satisfying earthy flavours, such as prosciutto, Parmigiano Reggiano, ripe tomatoes, as well as soy and fish sauce. Interesting that these are hallmarks of Italian and Japanese cuisines, both of which are noted for their simple preparations of high-quality ingredients.
For more Umami – and the recipe Continue reading