Umami in Asian Cuisine

• Asian cuisine is presented by Group II, with members Asi, Delfin John; Schofield, Mark Angelo; Fundales, John Vincent; and Rivamonte, Jullie Ann.

Traditional Cooking Techniques & Use of Umami

• Umami is one of the five basic tastes: sweet, salty, sour, and bitter.
• Umami is described as a savory or "meaty" flavor.
• Umami is associated with glutamate-rich foods like aged cheeses, soy sauce, mushrooms, and meats.
• Glutamate is an amino acid that enhances flavor and contributes depth to savory dishes.
• Umami was identified as a distinct taste by Japanese scientist Kikunae Ikeda in the early 20th century.

Common Cooking Techniques in Chinese Cuisine Highlighting Umami

• Stir-Frying (Chǎo, 炒): Ingredients are cooked quickly in a small amount of oil over high heat in a wok.
• Stir-frying preserves the natural flavors and umami of vegetables, meats, and mushrooms.
• Steaming (Zhēng, 蒸): Ingredients like fish, dumplings, or buns are placed in a steamer and cooked with steam.
• Steaming preserves natural flavors and moisture.
• Slow-Braising (Hŭn, 蔔): Foods are cooked slowly in liquid (broth, soy sauce, wine) at low heat over an extended period.
• Slow-braising breaks down tougher meat cuts and melds flavors together.

Umami in Japanese Cuisine

• Umami is a key component of many traditional Japanese cooking techniques.
• Japanese cooking techniques are designed to extract, balance, and emphasize savory flavors.

Techniques in Japanese Cuisine

• Dashi is the foundation of many Japanese dishes and is made by boiling kombu (seaweed) and bonito flakes (dried fish) to create a flavorful broth.

  Dashi is the essential base for soups (like miso soup), sauces, and hot pots.

• Grilling (Yaki, 焼き): Ingredients like fish (mackerel, salmon), meats, and vegetables are grilled over an open flame or on a grill..

• Simmering (Nimono, 煮物): Ingredients are gently simmered in a liquid, often a stock or broth including soy sauce, mirin, sake, and dashi.

Authentic Chinese Cuisine

• Chinese cuisine is a diverse and rich culinary tradition characterized by regional flavors,
• Cantonese Style (粵菜): Features mild, fresh flavors, dim sum, and roasted meats like char siu and roast duck.
• Sichuan Style (川菜): Features spicy, bold, and numbing flavors, with Sichuan peppercorns in dishes like mapo tofu and kung pao chicken.
• Hunan Style (湘菜): Features spicy flavors without the numbing effect, often using steaming or braising.
• Shanghainese Style (沪菜): Characterized by sweeter and richer flavors, especially known for soup dumplings (xiaolongbao).

Authentic Japanese Cuisine

• Japanese cuisine focuses on fresh, high-quality ingredients, minimal seasoning, and umami flavors.
• Popular dishes include Sushi & Sashimi: Fresh raw fish with rice or thinly sliced fish.
• Ramen: Wheat noodles in rich broth (tonkotsu, shoyu, miso ramen).
• Tempura: Lightly battered and deep-fried seafood or vegetables.
• Yakitori: Grilled skewered chicken cooked over charcoal.
• Donburi: Rice bowl dishes with various toppings like gyudon (beef), katsudon (pork cutlet), and oyakodon (chicken and egg).
• Takoyaki: Crispy, round, batter-fried balls with chopped octopus (tako), tempura bits, and green onions.

Traditional Culture of Japanese

• Japanese Tea Ceremony is a traditional ritual.
• Noh and Kabuki are traditional Japanese drama forms.
• Kimono and Yukata, traditional Japanese garments, part of Japanese culture.

Traditional Culture of Chinese

• Chinese Weddings: Reflect thousands of years of customs rooted in Confucian values,
• Chinese New Year: Celebrates togetherness.
• Chopsticks: Symbolize kindness and gentleness.

Essential Spices and Sauces: Chinese Spices

• Include Sichuan Peppercorns, Star Anise, Chinese Five-Spice Powder, and White Pepper.
• Include Dried Chili Peppers, Ginger, Garlic, and Scallions.

Essential Spices and Sauces: Chinese Sauces

• Include Soy Sauce (Light & Dark), Oyster Sauce, Hoisin Sauce, and Black Bean Sauce.
• Include Chili Oil, Shaoxing Wine, and Vinegar (Chinkiang Black Vinegar).

Essential Spices and Sauces: Japanese Spices

• Wasabi, Shichimi Togarashi, and Sansho Pepper.
• Ginger, Garlic, and Sesame Seeds.

Essential Spices and Sauces: Japanese Sauces

• Soy Sauce (Shoyu), Miso Paste, and Mirin.
• Rice Vinegar, Ponzu Sauce, Teriyaki Sauce, Tonkatsu Sauce, and Dashi.