The current buzz-word in high-end food circles these days is “Umami”. It’s a Japanese-coined word based on “Umai”, meaning “tasty” (although as a kid I’d say “Umeh”, which is the slang version of “Umai”…most men would also say “Umeh” as well…as a girl or lady, I’d actually say “Oh-iishii”, which means delicious/tastes good).
On Wikipedia it is described as the 5th category of taste: a sort of savoury taste that is very satisfying to the taste-buds, the special something that gives food a particular depth of flavour:
I like to think of it in a similar way to a great perfume. You have top/head notes, middle/heart notes and bottom/base notes in a great perfume:
No, I’m not talking about sticking vegetables in dodgy places where the sun doesn’t shine – just thought I’d clear that up!
I’m talking about reconnecting with food at a primal level. We are so obsessed with the nutritional value of food that it’s become difficult to truly enjoy and celebrate it any more.
Yes, without question, it’s good to know what you are eating and where your food comes from. But it’s so much more fun and valuable to go into the kitchen and just stop, stand still, take a deep breath in and slowly breathe out…and get primal with the food you’re about to make: