Japanese Umami
Umami is the 5th taste as defined by Japanese cuisine. Learn the whole theory via 8 flavourful recipes and use umami like a true Japanese master. A new dimension for your dishes and culinary creations.
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
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.
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Course Syllabus
Course Content
Chapter 2 - What is Umami?
Chapter 3 - Dashi, the heart of Japanese cuisine
Chapter 4 - Miso soup
Chapter 5 - Miso soup with mushrooms
Chapter 6 - Tempura
Chapter 7 - Vegetable tempura
Chapter 8 - White fish tempura
Chapter 9 - Prawn Tempura
Chapter 10 - Sauce for tempura
Chapter 11 - Tempura platting
Chapter 12 - Oyster with dashi foam
Chapter 13 - Tuna tataki
Before you go
Theory, Technique, and Recipes for Mastering Umami
What you'll learn
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
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Meet your Instructor
Owner and Chef at Koy Shunka, 1 Michelin Star (Barcelona, Spain)
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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very detailed!
I love how committed the chef is! very passionate in what he is doing and making.