Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


Recommended Posts

Tad, umami is something that I haven't mastered and I would like someone to explain it thoroughly to me. Candidly speaking, I believe that for someone with Occidental background it’s hard to understand what umami is.

To me, right now it's just salted, so that's why I'd like some day to discuss it at some length with someone knowledgeable about it.

Ferran Adrià


Link to comment
Share on other sites

This topic is now closed to further replies.
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...