CleverRoot

3 4 | t h e c l e v e r r o o t So, with a universal and primal appeal, how is it that umami has remained a mystery for so long in Western cultures? "The West has lacked cultural awareness and texturalframes of reference for umami," explains Sideras, not- ing that textures and techniques used in Asian cooking have long been umami-centric. "That savory, rich mouthfeel and lingering taste of umami has always been part of Japanese cuisine." Villacrusis adds, "Asian cuisine is a great expression of umami taste. Fermented, dried and cured ingredients high in umami are regularly utilized in traditional Asian cooking, especially in Japanese and Chinese cuisine. Ramen and its broth are a great example of a dish heavy in umami. Mapo tofu is another one in Chinese cooking." According to the official Umami Information Center, "umami is a pleasant savory taste im- parted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanyl- ate, which occur naturally in many foods includ- ing meat, fish, vegetables and dairy products." Why is Asian cuisine renowned for its mastery of umami? Some suggest it's rooted in their use of two sources of umami— glu- tamates and nucleotides (inosinic acid and guanylic acid)—which act as complements, en- hancing the taste. This multiplier effect (think 1 + 1 = 3) is seen in common combinations of ingredients: kombu (a source of glutamates) and bonito flakes (a source of inosinates). But Asian cuisine doesn't have a monopoly on umami. "While the West has trouble recog- nizing and describing the flavors of umami until they are pointed out and discussed, Western cuisine is rich in umami dishes and prepara- tions," says Sideras. Think Parmesan cheese (containing glutamates) and anchovies (con- taining inosinates). Or aged cheddar cheese (containing glutamates) and seared beef (containing inosinates). "Braising, fermenting, drying, curing and aging are all critical in the development of umami." But braising, fermenting, drying, curing and aging are all time-consuming processes in the kitchen, and chefs have to seek out alterna- tive ways to add umami-led depth of flavor to a dish quickly and easily. Thankfully, chef staples like Maggi® Seasoning come to the rescue, offering both sources of rich umami flavor from both glutamates and nucleotides with just a few dashes from a bottle. "Maggi Seasoning is known by chefs world- wide for bringing more depth of flavor to food," says Sideras. "Through the roasting, fermenta- tion, and the distillation of wheat, we are able to unbind the amino acids and make the umami flavors more accessible. The interesting thing about Maggi Seasoning is that it creates a synergistic effect within the food, a multiplier effect, leveraging other tastes and flavors to create something larger than the components. You'll notice this when you try Maggi Season- ing for the first time. Just add a few drops into a cup of broth, and you'll see how it enhances the flavor and allows the flavor to linger on the tongue. Itincites mouthwatering and creates a unique, full mouthfeel. Also,well after you swallow the broth, its flavor remains with more fullness." For Villacrusis, Maggi is an integral tool in a chef's arsenal. "You can substitute part of your soy sauce in a dish with Maggi to bring an earthy flavor profile to a dish. It's also great for finishing dishes; replace your last addi- tion of salt with a few dashes of Maggi and it'll brighten up your dish. It's also great as a dipping sauce for fried things, mixed with a little lemon juice or any other citrus. Or even vinegar and garlic!" But as powerful as Maggi's ability to en- hance flavor is, for Villacrusis, like many chefs from around the world, Maggi is more than just umami in a bottle. "It is a very nostal- gic finishing ingredient in our kitchen," he explains. "Dishes I make with it remind me of my mom's cooking. Even when we didn't have much and my mom was making do with just a few basic ingredients, she was able to make them more tasty and delicious with a few drops of Maggi. It is a taste as familiar as a hug from a caring grandma or mom!" Maggi sauce adds a deliciousness and savory flavor to Chef Roy Villacrusis' dishes, like his seared Australian Wagyu beef negimaki with roasted asparagus, hibachi-style Japanese mushrooms with garlic, sweet soy and truffle oil. ■cr

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