When Dr. Kikuni Ikeda identified the subtle “deliciousness” of kombu (kelp) as umami, the fifth taste (in addition to sweet, sour, salty and bitter), he surely could not have anticipated Chef Laura Santtini’s Taste #5 products – although he did go on to discover that other foods had this elusive, but intuitively understood quality – meat, of course, but also shiitake mushrooms and sundried bonito flakes.
It is now understood that umami is not just an Asian phenomena – many Western foods – sundried tomatoes, balsamic vinegar, cured meats and olives, parmesan cheese, salted anchovies, red wine, and many others – are umami.
London-based chef Santini combined many of the Mediterranean’s umami foods into a paste – “a flavour bomb” – and called this sensation Taste #5.
Recently, chef Santtini brought umami full circle by asking friend and celebrity chef Nobu Matsuhisa to develop an Asian version of Taste #5 using classic Japanese vegetarian umami elements.
Then came Bomba XXX, a triple-concentrated sun-dried tomato paste amped up with full-bodied red wine and all the flavours of a romantic weekend in Tuscany in one saucy squeeze.
The Original Taste #5
Made with tomato, olives, porcini mushrooms, Parmesan cheese and anchovies, just a dollop will boost and add robust flavours to a wide array of dishes. One squeeze is enough to make good cooks great and great cooks extraordinary.
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Slow food, fast. Made with extra strength triple concentrated tomato purée, full bodied red wine and tasty soffrito, Bomba XXX is a unique replacement for ordinary tomato purée.
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Taste #5 Nobu
Laura Santtini created this Far Eastern vegetarian umami recipe with her friend and mentor Nobu Matsuhisa, whose Nobu restaurants pay homage to flavour in a most exciting and fresh way. One squeeze will recreate those exciting flavours in your own kitchen.
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