At my restaurant Matsu in Oceanside, we focus on the deep traditions of Japanese cuisine and how to build umami into our dishes. The foundation of this lies in soft water and kombu (kelp).

Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It’s now recognized as the fifth taste, joining sweet ...

If umami is what you're craving, there's one ingredient that you should use in your next batch of homemade pickles for a ...

Umami, which translates to delicious savory taste, was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. Umami is now recognised as the fifth taste, joining sweet ...