Culinary Institute of America, international experts discuss umami ingredients.
Umami has become a trendy term in gastronomy. It is a subtle taste that is present in all cuisines with a time-honored history. Although restaurant chefs often utilize umami ingredients, culinary students often are unfamiliar with the subject.
This spring, the Culinary Institute of America (CIA) hosted a special umami presentation led by Dr. Kumiko Ninomiya, director of Tokyo’s Umami Information Center (UIC); Yoshihiro Murata, a world-class chef and owner of Kikunoi Restaurant; and Chef Kyle Connaughton, a lecturer in CIA’s Culinary Science program.