Mmmm... Umami!

I found this article from the Wall Street Journal to be intensely illuminating, and I just had to share it. (Please do not get the impression that I am a regular WSJ reader; I am nowhere near that deep.) At first I clicked on the title and read it just out of curiosity: a new taste discovered? Neat.

But now I realize that this article is all about me. Some of you out there are sweetness junkies and carb-lovers. My husband is a good example: we have joked for years about the loving way that he hovers over any pastry, bread, rice, potato, sugary snack or, *gasp*, any combination of the aforementioned (like a cinnamon roll, or a sugared pastry.) I have always said that I like salt as much as he likes sugar, but that isn't exactly right. I do often find dishes to be too salty. But now I know what it is that I really crave: umami!

The article describes "umami" as the deep, meaty, satisfying and complex flavor that is present in a variety of foods: Worcestershire sauce, mushrooms, parmesan cheese, anchovies, and on and on. Just as table sugar is "just sweet," MSG is "just umami." Some parts of the article are a bit scary, like the goings-on of a certain food lab that is using "an artificial taste bud" (bringing sci-fi images of a large, disembodied organ to mind -- if I touched it, would it taste me?) to test artificial means of manufacturing umami, and a PR push to get the public to accept MSG as a "more natural product." But there are natural ways of bringing out the umami flavor that is already present in foods: by roasting, grilling, drying, and sautéing. To me, this gives a name to something that I have figured out in experimenting with vegetarian foods. Using certain ingredients, combined with certain techniques (mushrooms, parmesan, roasted veggies, grilled tofu and eggplant, sun-dried tomatoes, etc.) make a dish much more satisfying than those without. I'm not a vegetarian, but I think the knowledge makes my vegetarian dishes better. Personally, I think it is umami that separates the vegetarian entrées from the side dishes.

It also explains why I've always needed parmesan in my chicken soup! What I need now is a t-shirt that tells the world what I really am: "Umami Freak."

P.S. I first read this article on a tiny screen in small text -- I apologize, but I misspelled umami the first time around. My thanks to those who commented and shouted this at me in ALL CAPS. Oops.

Sushi is Better Fried

Two more posts about Cali... Whoops, three. And then it's back to my own cooking! I'm having problems with the internet connection, but Lord willing and the waters don't rise, I'll post them all today.

We went out for sushi at a place near Dave called Miyako (you can even view the whole menu online at this site. Will revisit this page later...) It was really delicious. This post features more of Dave's camera phone photos. I gots ta git me one of those.

We started off with an appetizer of tempura-fried jalepe?os with cream cheese and tuna in them. They had a delicious, creamy and spicy sauce on top. I could have eaten an order by myself.



I'm not crazy about sashimi, but I do love the photos of it. I'm always tempted by the new craft stuff online in the shape of it -- jewelry and pillows and stuff -- although I don't really eat it.



The sushi rolls we got are lined up in the photo in the order I liked them best (just by coincidence -- even my OCD knows certain limits.)



The first was either the Aloha or the Caterpillar roll... It had mango around the outside, which may have been pickled or treated in some way, because it wasn't as juicy or as citrus-y as we would have liked. The middle was the Philadelphia roll, with smoked salmon and Philly cream cheese, and it was very good. The Tempura Shrimp rolls on the right were my fave, because how can you beat anything fried? The sauce on it was also delicious.

It was a great meal, and we all left feeling full for not too much money... But not bursting at the seams. Mmmm, sushi. Meat without the regret!