Umami: everything you need to know to get the most out of this particular taste
The prestigious chef Hideki Matsuhisa (1 Michelin star) teaches you everything you need to know about Umami and how to make the most of it through the dishes and recipe bases he makes in his restaurants. Umami is one of the basic tastes in addition to the 4 best known (sweet, bitter, salty and acidic). Umami in Japanese means ‘tasty’.
Japanese cuisine was the first to identify this flavour and master it in order to enhance recipes and achieve more complex and more delicious flavours. Discover the potential of this characteristic flavour and take it to its maximum expression through the techniques and recipes of Japanese cuisine.
Learn in detail which products contain the Umami flavour and how to combine them in order to enhance it in your recipes with very interesting results.
Deepen your knowledge and use of Umami through the traditional techniques and recipes of Japanese cuisine such as dashi, an intensely Umami base ingredient. Discover ingredients such as Kombu seaweed, whose main taste is Umami.
Course curriculum
Course Content
What you'll learn
Theory, Technique, and Recipes for Mastering Umami
In this online course we give you all the keys to becoming a true Japanese master and adding umami to culinary creations of all kinds.
Learn what Umami is, its origins, history and characteristics.
Discover the 3 different types of Umami that exist, and the everyday products associated with each one. Learn which product combinations enhance this flavour.
Learn how to make dashi, a base ingredient with intense Umami flavour which is the essence of Japanese cuisine. The dashi will allow you to add a delicious and characteristic flavour to a multitude of preparations and recipes.
Just like a Japanese master, learn basic recipes such as miso soup or a variety of tempura using meticulous techniques to achieve the greatest result in terms of the flavour and texture for each product.
Learn how to integrate Umami through recipes from the Koy Shunka restaurant itself with one Michelin star.
For whom is the course suitable?
This course is aimed at foodies, professionals, and all lovers of gastronomic excellence who want to master the Umami taste and all the elements that influence this unique and yet relatively unknown flavour.
Materials needed
Instruments or materials recommended in some recipes (not essential for the course):
- Knives of the highest possible quality
- Fish scaler
- Ridged spatula
Hideki Matsuhisa was born in Toyota (Japan) in 1972. From an early age he was introduced to Japanese cuisine and sushi techniques by his father, a sushi master and restaurant owner.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Ratings and Reviews
keith.smith
The translation into English is far too literal and often misinterprets the meaning of the Spanish words. The narration translator is too much like a robot and quite irritating repeating the word "well" the whole time in inappropriate scenarios. Otherwise it was enjoyable
Zara Rose
During the videos you should allow the instructors to speak. Dubbing them with this generic voice breaks authenticity. The audio between the instructors and this voice isn't synced and I've noticed it a lot instead on focusing on the material. A better solution would just have the captions playing and remove the dubbed voice.
I love how committed the chef is! very passionate in what he is doing and making.