In the culinary world, basic sensory tastes is widely defined and accepted as sweet, sour, bitter and salty. As these four little words, with big meanings, becomes predictable (and perhaps a little boring), experts found the final jigsaw in the mythical fifth taste – umami. Unlike the other 4 basic tastes that is very distinct, umami can be defined as having a pleasant savoury taste. Literally speaking, yummy! Think – have you ever eaten something only to find it’s hard to describe the taste and it is also that taste that gets you wanting more and more of it? That hard-to-describe-taste would be the missing umami puzzle. And that’s because of this ingredient called MSG – Monosodium Glutamite :) “Want umami? – then think miso, parmesan, mushroom, dried bonito, fish sauce, kombu (seaweed), dry-cured hams – they will make you crave for more and more of that mythical fifth taste” In this recipe, I replaced the core ingredient – yellow miso, with white miso. White miso can be easily found at Asian grocers compare to yellow miso and it’s cheaper too. …![]()
