Umami, the flavor enhancer and fifth taste sensation after sweet, salty, sour and bitter, is now an often heard word in our culinary conversations, but it so often lacks a clear definition and a clear understanding in the cooking community. Though Umami is an attribute of many foods, not necessarily Japanese, it is in the Japanese kitchen where this attribute has been clearly recognized and incorporated into the cuisine.
Hiroko Shimbo, a chef and authority on Japanese cuisine, explores and explains Umami at a special lecture at Bret’s Table. She will define this taste sensation, describe the food elements in which it is found, and how the concept of Umami is fundamentally related to Japanese cuisine. With this understanding, anyone who enjoys cooking can be aware of and utilize the benefits and attributes of Umami in their own cuisine.
Wednesday, August 11, 2010, 7:00 pm – 8:00 pm
$25 per person, seating limited to 15 people
3617 38th Avenue South, Minneapolis MN
For more information or to sign up for the lecture, contact Bret Bannon.