We took a front-row seat at the World Umami Forum, presented by our partner Ajinomoto Co. Inc. , to learn more about the history, complexity, and many, many culinary applications of our favorite taste: umami . I've always been a big fan of umami. It's the rich, savory taste that can be found in some of my favorite dishes and ingredients, like parmesan cheese, a hot bowl of ramen, or a big, juicy steak. But while I love umami-rich foods as much as the next person, I never really understood the science —or the story —behind it. So when I was invited to attend the World Umami Forum, a two-day event featuring presentations from chefs, food writers, and academics, I immediately said yes. Read More >> from Food52 https://ift.tt/2IpfKsj