There’s been a lot about Umami in the press this last week.
Lee & Perrins have spotted the opportunity and are reminding consumers that this long-trusted seasoning adds a particular flavour-deepending effect to many foods.
The company says “described as the ‘fifth taste sensation’, Umami is that elusive savoury flavour which adds a certain ‘je ne sais quoi’ to your food; something you’ve been experiencing for years though your trusty bottle of Lea & Perrins Worcestershire Sauce.
There are four well known basic tastes, sweet, sour, salty and bitter, but over 100 years ago Japanese scientists discovered another – Umami. Literally translated, Umami means ‘deliciousness’ and the scientists identified it as being responsible for adding an esoteric deeper and richer flavour to savoury dishes.
Whilst the ‘Umami Effect’ has been a well-known phenomenon in Japan for over a century, it has been a largely unrecognised concept outside of the country. However, far from being a preserve of Japanese cooking, there are examples of ‘Umami’ foods in every culture around the world – Lea & Perrins Worcestershire Sauce being a notable example in British cooking.