Asian cuisine likes the flavors created from meat, fish, vegetables, fruits. It can be said that Asian cuisine is a world that combines a lot of different flavors and flavors. In particular, to mention the most specific taste, it must be mentioned the name Umami.
Each of us knows about 4 basic flavors: sour, spicy, salty, sweet. Umami is considered the fifth. In essence, Umami has a long time ago, hundreds of years ago. But lifting it up as a main figure came from Japan and back. Umami also becomes an almost indispensable flavor in Asian cuisine.
Umami firstly tastes quite sweet and gentle, lasting. In essence, it is very difficult to find an adjective describing the taste that Umami brings because of its main effect of harmonizing all the flavors already in the dish.
It is a naturally delicious taste excreted from animal proteins such as shellfish, meat, bones or salted fish; Fermented vegetables …
Because of the above points, there is a special thing, that the Umami itself is not good, but thanks to it, other dishes become more delicious.
Westerners do not use too much flavor in one dish. But Asians tend to create dishes with a little sweetness, a little spicy, a little salty and a little fat to be considered attractive. But the sauce, the broth in Asian cuisine has a very specific Umami.
It may be the pure taste extracted from shredded tuna and seaweed in Japanese dashi. It could be the sweetness made from the fermented tofu, the grains, the water and the salt we are used to calling soy sauce.
Each country has a way of processing and giving diners the feeling of very different flavors. With Umami, the delicious or sweet flavor of meat, offers a fusion of all other flavors to make the dish easier to enjoy.