Umami

and shellfishSeaweeds and konbu: The mother lode of umamiA world of konbu in JapanFresh fish and shellfishCooked fish and shellfish dishes and soupsUmami and the art of killing a fishA traditional clambake: New England method, Danish ingredientsEveryday umami in ancient Greece and RomeFish sauces and fish pastesModern garumShellfish pasteOyster sauceSushi and fermented fish KatsuobushiCatching katsuo to optimize umami NiboshiThe hardest foodstuff in the world KusayaNordic variations: Horrible smells and heavenly tastesFish roeSeven friends, The Compleat Angler, and a pikeUmami from the land: Fungi and plantsUmami from the plant kingdomDried fungiFermented soybeansSoy sauceProduction of shoyuMisoProduction of misoThe Asian answer to cheese: Fermented soybean cakes NattoBlack garlic Shojin ryori: An old tradition with a modern presenceThe enlightened kitchenTomatoesGreen teaUmami from land animals: Meat, eggs, and dairy productsThe animal kingdom delivers umami in spades Homo sapiens is a cookPreserving meats in the traditional waysAir-dried hamsSalted beef: Pastrami and corned beefBacon and sausagesDairy productsBlue cheesesAged, dried, and hard cheesesEggs and mayonnaiseHarry's creme from Harry's BarUmami: The secret behind the humble soup stockSoup is umamiOsmazome and The Physiology of TasteAmino acids in soup stocksA real find: A dashi barThe taste of a beef stockReady-made umamiKnorr and Maggi: European umami pioneersMaking the most of umamiMSG as a food additiveOther commercial sources of umamiHydrolyzed proteinUmami in a jarYeast extractNutritional yeastMore sources of umami for vegansKetchup Bagna caudaWorcestershire sauceUmami in a tubeTwelve easy ways to add umamiQuintessentially Danish: Brown gravy, medisterpolse, and beef pattiesSlow cooking: The secret of more umamiRatatouille and brandadeThis is why fast food tastes so goodGreen salads and raw vegetablesUmami in dishes made with small fowlCooked potatoes: Nothing could be simplerRice and sakeBeerUmami in sweets Mirin is a sweet rice wine with umamiUmami and wellnessUmami and MSG: Food without 'chemicals'Umami satisfies the appetiteWhy does umami make us feel full? The 'brain' in the stomachUmami for a sick and aging populationUmami for lifeEpilogue: Umami has come to stayTechnical and scientific detailsUmami and the first glutamate receptorYet another receptor for umamiUmami synergyThe taste of amino acidsTaste thresholds for umamiContent of glutamate and 5'-ribonucleotides in different foodsBibliographyIllustration credits GlossaryIndexThe people behind the book RecipesPotato water dashi with smoked shrimp headsMonkfish liver au gratin with crabmeat and vegetablesPearled spelt, beets, and lobsterCrab soupClambake in a pot Patina de pisciculisGarumQuick-and-easy garumSmoked quick-and-easy garumSeriously old-fashioned sourdough rye breadAnchovies, grilled onions, sourdough bread, pata negra ham, and mushroomsDeep-fried eggplants with miso ( nasu dengaku)White asparagus in miso with oysters, cucumber oil, and small fishGrilled shojin kabayaki: 'fried eel' made from lotus rootBaked monkfish liver with raspberries and peanutsSlow-roasted sauce with tomatoes, root vegetables, and herbsFried mullet with baked grape tomatoes, marinated sago pearls, and black garlicMushrooms, foie gras, and mushroom essenceParmesan biscuits with bacon and yeast flakesHarry's cremeChicken bouillonGreen pea soup with scallops and seaweedDressing with nutritional yeastEggplant gratinee with garlic, anchovies, and nutritional yeastOysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna caudaOld-fashioned Danish medisterpolseBeef patties, Danish styleChicken MarengoCassouletBeef estofadoSicilian ratatouille Brandade with air-dried ham and green peasThree-day pizza with umami--not really a 'fast food'Quail pateRisottoOxtails braised in wheat beerUmami sorbet with maccha and tomatoWhite chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast