Umami

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Trends: Kokumi / A New Taste In Town
September 15, 2015
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Has five become six? We talk a lot about the fifth taste, umami. But there’s a new kid in town and chances are, your customers really like it. It’s kokumi. Recently named by IFT as one of the top 5 ingredients to watch1, kokumi has been categorized by some as a taste, others a flavor…

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Unexpected Solutions: Umami, Umami, Your Source for Umami
August 31, 2015
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We’ve been creating umami since 1964 so you could say we know a thing or two about umami. And while we talk a lot about umami flavors we felt it was time to put a spotlight on the ingredients that deliver umami and how easy it can be to add it to your applications with…

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Trending: Sweet +
June 5, 2015
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It has been said a time or two that opposites attract. And when it comes to flavor, some opposites create a balanced flavor symphony, a veritable tribute to the yin and yang of great taste. Think of the perfection that is the chocolate covered potato chip or a briny bathed sweet and sour pickle. While…

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Umami in the News
April 30, 2015
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Umami – it’s been around for ages yet it still continues to be talked about. We thought it would be fun to provide a mid-year roundup on what’s happening in the industry—since it is our passion and all. So we did a little digging and came up with some articles of interest that we thought…

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Cocktails Go Savory
August 11, 2014
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With summer in full swing, one of my favorite things to do with friends is to meet at a local establishment, preferably one with a patio, and relax with a cocktail.  If you’re anything like me, you have your favorite.  Mine is a gin and tonic.  There is nothing like a really crisp, dry gin…

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White Miso…the secret to flavor enhancement
May 12, 2014
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I love color usually but there are times when there’s nothing like crisp, white sheets or a classic white shirt.  That’s because white goes with anything…it’s flexible, clean, carefree, delicate.  The same holds true when talking about miso believe it or not.  Miso comes in three colors (red, yellow and white) and the darker the…

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“Sea” Worthy Flavor: A Closer Look at Seaweed
April 3, 2014
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When I was a little girl, I would love going to the ocean. Growing up in Missouri, I didn’t get many opportunities but one time I went to the Atlantic Ocean.  I walked out towards the shoreline and…right into a pile of seaweed.  I thought I had never seen anything so disgusting or fascinating in…

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A Chef’s Secret Weapon: Fish Sauce
March 3, 2014
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When a recipe needs some “seasoning, umami, flavor”, what’s near your cooktop? Salt, soy sauce?  Maybe, but If you’re a trendsetting American chef, you reach for the fish sauce. Whether called nuoc man -Vietnamese for fish sauce- or nam pla (Thai translation), fish sauce is extracted from salted and fermented fish (think anchovies) and has…

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Rise to the Sodium Reduction Challenge
September 5, 2013
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Did you know that 75% of women and 95% of men in the US exceed the recommended daily tolerable upper intake of sodium1?  Shocking, yes.  Surprising? Not really when you stop to think about the speed at which our society moves which directly corresponds to the amount of fast food, convenience food and snacks that…

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Fermentation: Why This Trend Makes Us Happy
August 5, 2013
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Everybody’s talking about fermentation – from rock-star chefs to home cooks. In fact, Chicago-based Chef Rick Bayless predicts “fermentation is going to be very in-demand in 2013. This pickling cooking technique delivers sour flavors that demonstrate an evolution of the American taste. Do-it-yourself sauerkraut and kimchi make for delicious toppings for tacos or even burgers1.” …

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