Dan Goral

Umami plays a key role in many fermented foods. By now, most of us know it’s your 5th taste.  This presentation has a unique blend of scientific, culinary and cultural information that will help take your understanding of umami to the next level.  It includes a tutorial on Umami function that explains what it is, why we have it, how it is different from the other four taste senses and how it can be used to make foods taste better.  Traditional Asian bean and chili pepper products are used as examples to show how umami and complex flavors are created through fermentation and salt curing processes.