Yes, seen on the BBC breakfast news this morning, from next week, people
in the UK will be able to buy tubes of Umami paste like you can with
tomato paste and garlic/ginger paste.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
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On Wed, 10 Feb 2010 08:28:31 -0000, Elder wrote:

> Umami paste

http://foodbizdaily.com/articles/963...ami-paste.aspx

Yay! <yawn>.

-sw

Elder wrote on Wed, 10 Feb 2010 08:28:31 -0000:

> Yes, seen on the BBC breakfast news this morning, from next
> week, people in the UK will be able to buy tubes of Umami
> paste like you can with tomato paste and garlic/ginger paste.
> --
Is this for real? Umami is the fifth sense of taste and is usually
increased with MSG. However, I have heard that there is paste made from
special mushrooms that is supposed to impart umami. Probably the
mushrooms are high on glutamate.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:
>
> Is this for real? Umami is the fifth sense of taste and is usually
> increased with MSG. However, I have heard that there is paste made from
> special mushrooms that is supposed to impart umami. Probably the
> mushrooms are high on glutamate.

If I recall correctly, the flavor enhancer in mushrooms
is 5'-guanosine monophosphate, a.k.a. disodium guanylate.

http://en.wikipedia.org/wiki/Disodium_guanylate

In article >, says...
>
> James Silverton wrote:
> >
> > Is this for real? Umami is the fifth sense of taste and is usually
> > increased with MSG. However, I have heard that there is paste made from
> > special mushrooms that is supposed to impart umami. Probably the
> > mushrooms are high on glutamate.
>
> If I recall correctly, the flavor enhancer in mushrooms
> is 5'-guanosine monophosphate, a.k.a. disodium guanylate.
>
> http://en.wikipedia.org/wiki/Disodium_guanylate

I like to tease my kids and tell them I added Umami to a dish.. Then
they know it's time to dig out the mushrooms

I know, I know... I am stupid and the more enlightened here will
probably have to KF me for that comment

Scotty

James Silverton wrote:
> Elder wrote on Wed, 10 Feb 2010 08:28:31 -0000:
>
>> Yes, seen on the BBC breakfast news this morning, from next
>> week, people in the UK will be able to buy tubes of Umami
>> paste like you can with tomato paste and garlic/ginger paste.
>> --
>
> Is this for real? Umami is the fifth sense of taste and is usually
> increased with MSG. However, I have heard that there is paste made from
> special mushrooms that is supposed to impart umami. Probably the
> mushrooms are high on glutamate.

I thought Unami was the Japanese combo of equal parts soy sauce, sesame
oil and sake?

From the recommended web site describing the ingredients of the "Unami"
sauce:

"Taste No. 5 combines umami-rich Italian ingredients such as tomato,
Parmesan cheese and porcini mushrooms into a single paste that can be
rubbed, squeezed or spread."

I have spiced up the soy sauce, sake & sesame oil with various other
herbs and spices such as ginger, garlic, chinese 5 spices, & etc. but
the basic sauce is very good and very versatile.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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Owner|Moderator
http://groups.yahoo.com/group/JoeTarot
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On Wed, 10 Feb 2010 09:46:04 -0800, Mr. Joseph Littleshoes Esq. wrote:

> James Silverton wrote:
>> Elder wrote on Wed, 10 Feb 2010 08:28:31 -0000:
>>
>>> Yes, seen on the BBC breakfast news this morning, from next
>>> week, people in the UK will be able to buy tubes of Umami
>>> paste like you can with tomato paste and garlic/ginger paste.
>>> --
>>
>> Is this for real? Umami is the fifth sense of taste and is usually
>> increased with MSG. However, I have heard that there is paste made from
>> special mushrooms that is supposed to impart umami. Probably the
>> mushrooms are high on glutamate.
>
> I thought Unami was the Japanese combo of equal parts soy sauce, sesame
> oil and sake?
>
> From the recommended web site describing the ingredients of the "Unami"
> sauce:
>
> "Taste No. 5 combines umami-rich Italian ingredients such as tomato,
> Parmesan cheese and porcini mushrooms into a single paste that can be
> rubbed, squeezed or spread."
>
> I have spiced up the soy sauce, sake & sesame oil with various other
> herbs and spices such as ginger, garlic, chinese 5 spices, & etc. but
> the basic sauce is very good and very versatile.

in the case of your mixture, the soy sauce would contain the umami (and
other flavors). the additional ingredients would add to that.

your pal,
blake

On 2010-02-10, James Silverton wrote:

> Elder wrote on Wed, 10 Feb 2010 08:28:31 -0000:
>
>> Yes, seen on the BBC breakfast news this morning, from next
>> week, people in the UK will be able to buy tubes of Umami
>> paste like you can with tomato paste and garlic/ginger paste.
>> --
> Is this for real? Umami is the fifth sense of taste and is usually
> increased with MSG. However, I have heard that there is paste made from
> special mushrooms that is supposed to impart umami. Probably the
> mushrooms are high on glutamate.

You can sometimes buy MSG itself retail. (Well, I've seen it in
Chinese groceries.)


--
History teaches that grave threats to liberty often come in times of
urgency, when constitutional rights seem too extravagant to endure.
(Thurgood Marshall)

Adam wrote on Wed, 10 Feb 2010 20:58:06 +0000:

>> Elder wrote on Wed, 10 Feb 2010 08:28:31 -0000:
>>
>>> Yes, seen on the BBC breakfast news this morning, from next
>>> week, people in the UK will be able to buy tubes of Umami
>>> paste like you can with tomato paste and garlic/ginger
>>> paste. --
>> Is this for real? Umami is the fifth sense of taste and is
>> usually increased with MSG. However, I have heard that there
>> is paste made from special mushrooms that is supposed to
>> impart umami. Probably the mushrooms are high on glutamate.

> You can sometimes buy MSG itself retail. (Well, I've seen it
> in Chinese groceries.)

I can and do buy MSG, usually as Japanese Aji-No-Motu, in my Chinese
supermarket. I believe it is made in factories by fermentation of fungi
(possibly) and the process was invented at the beginning of the last
century.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 2010-02-10, James Silverton wrote:

> I can and do buy MSG, usually as Japanese Aji-No-Motu, in my Chinese
> supermarket. I believe it is made in factories by fermentation of fungi
> (possibly) and the process was invented at the beginning of the last
> century.

ISTR that Harold McGee says something slightly derogatory about modern
MSG production, to the effect that "the essence of flavour" (I think
that's a literal translation from Chinese or Japanese) is now cranked
out industrially. But I can't remember what process he meant (if I
remember, I'll look it up later).

Have you come across recipes that specify MSG (I haven't), or do you
use it at your own discretion? (Just curious.)


--
hmmmm: sounds like the same DLL hell problem my cousin had. try
deleting all DLLs in your Windows/system32 directory and see what
happens. (Bryce Utting)

Adam Funk wrote:
>
> ISTR that Harold McGee says something slightly derogatory about modern
> MSG production, to the effect that "the essence of flavour" (I think
> that's a literal translation from Chinese or Japanese) is now cranked
> out industrially. But I can't remember what process he meant (if I
> remember, I'll look it up later).

As opposed to what? MSG made the old-fashioned way,
by hand? Artisan MSG? There ain't no such thing!

MSG production began about 100 years ago in Japan
when a chemistry professor isolated MSG from a type
of seaweed known for its flavor-enhancing effects.
The company he started still exists, Ajinomoto.

For a long time, it was a by-product of beet sugar
production -- Steffen process waste is rich in MSG.
But I believe that these days it's all made by
bacterial fermentation. (Technically, that's not
vegan because bacteria are animals in the old
two-kingdom classification system. They lack
cell walls.)

"Adam Funk" wrote
> James Silverton wrote:

>> I can and do buy MSG, usually as Japanese Aji-No-Motu, in my Chinese
>> supermarket. I believe it is made in factories by fermentation of fungi
>> (possibly) and the process was invented at the beginning of the last
>> century.

I think it's aji-no-moto? I'd check but my current tin is from China,
Ve-Tsin. Pretty gold tin holder. Will last me years.

> ISTR that Harold McGee says something slightly derogatory about modern
> MSG production, to the effect that "the essence of flavour" (I think
> that's a literal translation from Chinese or Japanese) is now cranked
> out industrially. But I can't remember what process he meant (if I
> remember, I'll look it up later).

> Have you come across recipes that specify MSG (I haven't), or do you
> use it at your own discretion? (Just curious.)

I have recipes that call for it as well as just knowing when a pinch or so
will enhance something. It adds a subtle boost to many savory sauces.
Also, used in correct amounts, can help you reduce sodium intake because
it's lower than pure salt and yet provides something else so you don't need
as much salt.

In article >,
Adam Funk > wrote:

> You can sometimes buy MSG itself retail. (Well, I've seen it in
> Chinese groceries.)

MSG, as everyone here probably already knows, is the primary ingredient
in many spice mixes and flavor enhancing products. Accent is probably
the most famous of these.

The only one that we buy is Sazon Goya, because we have a really good
recipe for Cuban-style black beans and rice that calls for it.

--
Julian Vrieslander

On Feb 10, 12:28*am, Elder > wrote:
> Yes, seen on the BBC breakfast news this morning, from next week, people
> in the UK will be able to buy tubes of Umami paste like you can with
> tomato paste and garlic/ginger paste.
> --
> Carl Robson
> Get cashback on your purchases
> Topcashbackhttp://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
> Greasypalmhttp://www.greasypalm.co.uk/r/?l=1006553

How can you have a tube of umami? Umami is another dimension of
taste, not a thing.

In article <4d96f9e2-6bb6-473d-a9a1-
>, says...
>
> On Feb 10, 12:28*am, Elder > wrote:
> > Yes, seen on the BBC breakfast news this morning, from next week, people
> > in the UK will be able to buy tubes of Umami paste like you can with
> > tomato paste and garlic/ginger paste.
> > --
> > Carl Robson
> > Get cashback on your purchases
> > Topcashbackhttp://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
> > Greasypalmhttp://www.greasypalm.co.uk/r/?l=1006553
>
> How can you have a tube of umami? Umami is another dimension of
> taste, not a thing.

I was wondering the same thing...

Scotty

On Feb 10, 10:36*am, I am Tosk >
wrote:
> In article <4d96f9e2-6bb6-473d-a9a1-
> >, says...
>
>
>
> > On Feb 10, 12:28*am, Elder > wrote:
> > > Yes, seen on the BBC breakfast news this morning, from next week, people
> > > in the UK will be able to buy tubes of Umami paste like you can with
> > > tomato paste and garlic/ginger paste.
> > > --
> > > Carl Robson
> > > Get cashback on your purchases
> > > Topcashbackhttp://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
> > > Greasypalmhttp://www.greasypalm.co.uk/r/?l=1006553
>
> > How can you have a tube of umami? * Umami is another dimension of
> > taste, not a thing.
>
> I was wondering the same thing...
>
> Scotty

It's probably in the foodie dictionary next to "shrimp scampi," or
"with au jus."

N.

On Wed, 10 Feb 2010 09:05:12 -0800 (PST), Nancy2 wrote:

> On Feb 10, 10:36*am, I am Tosk >
> wrote:
>> In article <4d96f9e2-6bb6-473d-a9a1-
>> >, says...
>>
>>
>>
>>> On Feb 10, 12:28*am, Elder > wrote:
>>> > Yes, seen on the BBC breakfast news this morning, from next week, people
>>> > in the UK will be able to buy tubes of Umami paste like you can with
>>> > tomato paste and garlic/ginger paste.
>>> > --
>>> > Carl Robson
>>> > Get cashback on your purchases
>>> > Topcashbackhttp://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
>>> > Greasypalmhttp://www.greasypalm.co.uk/r/?l=1006553
>>
>>> How can you have a tube of umami? * Umami is another dimension of
>>> taste, not a thing.
>>
>> I was wondering the same thing...
>>
>> Scotty
>
> It's probably in the foodie dictionary next to "shrimp scampi," or
> "with au jus."

And "Soup du jour of the day"

-sw

ImStillMags wrote:
>
> How can you have a tube of umami? Umami is another dimension of
> taste, not a thing.

Salt is both a taste and an item. Sweet is also both a taste and an
item. Umami is detection of a set of amino acids mostly glutamate. The
paste should be made of a mixture of animo acids primarily glutamic acid.

More likely it's a reduced soy and mushroom mush.

Doug Freyburger wrote:
>
> ImStillMags wrote:
> >
> > How can you have a tube of umami? Umami is another dimension of
> > taste, not a thing.
>
> Salt is both a taste and an item. Sweet is also both a taste and an
> item. Umami is detection of a set of amino acids mostly glutamate. The
> paste should be made of a mixture of animo acids primarily glutamic acid.
>
> More likely it's a reduced soy and mushroom mush.

I'd guess hydrolyzed vegetable protein. That would have
a lot of umami flavor. In addition to free glutamate,
it would have other amino acids like proline which
also contribute umami flavor.

I don't see any advantage over pure MSG.

On 2/10/2010 10:12 AM, Doug Freyburger wrote:
> ImStillMags wrote:
>>
>> How can you have a tube of umami? Umami is another dimension of
>> taste, not a thing.
>
> Salt is both a taste and an item. Sweet is also both a taste and an
> item. Umami is detection of a set of amino acids mostly glutamate. The
> paste should be made of a mixture of animo acids primarily glutamic acid.
>
> More likely it's a reduced soy and mushroom mush.

Yummy! - I think I'll stick with Ajinomoto. :-)

On Wed, 10 Feb 2010 11:57:47 -1000, dsi1 wrote:

> On 2/10/2010 10:12 AM, Doug Freyburger wrote:
>> ImStillMags wrote:
>>>
>>> How can you have a tube of umami? Umami is another dimension of
>>> taste, not a thing.
>>
>> Salt is both a taste and an item. Sweet is also both a taste and an
>> item. Umami is detection of a set of amino acids mostly glutamate. The
>> paste should be made of a mixture of animo acids primarily glutamic acid.
>>
>> More likely it's a reduced soy and mushroom mush.
>
> Yummy! - I think I'll stick with Ajinomoto. :-)

you can be that would be cheaper than a tube of the miracle paste.

your pal,
blake

On 2/11/2010 9:38 AM, blake murphy wrote:
> On Wed, 10 Feb 2010 11:57:47 -1000, dsi1 wrote:
>
>> On 2/10/2010 10:12 AM, Doug Freyburger wrote:
>>> ImStillMags wrote:
>>>>
>>>> How can you have a tube of umami? Umami is another dimension of
>>>> taste, not a thing.
>>>
>>> Salt is both a taste and an item. Sweet is also both a taste and an
>>> item. Umami is detection of a set of amino acids mostly glutamate. The
>>> paste should be made of a mixture of animo acids primarily glutamic acid.
>>>
>>> More likely it's a reduced soy and mushroom mush.
>>
>> Yummy! - I think I'll stick with Ajinomoto. :-)
>
> you can be that would be cheaper than a tube of the miracle paste.

I get the 2 lb bag and I'm not afraid to use it. :-) I have it in the
little corner compartment next to the burners and will just reach down a
bit and grab a pinch. If I need more I'll use 3 fingers.

I just made some fried rice this morning. My wife said there was
something in it that she couldn't put her finger on. My guess it was the
MSG but next time I'll just say it was "miracle paste."

>
> your pal,
> blake

"Elder" > wrote in message
t...
> Yes, seen on the BBC breakfast news this morning, from next week, people
> in the UK will be able to buy tubes of Umami paste like you can with
> tomato paste and garlic/ginger paste.
> --
> Carl Robson
> Get cashback on your purchases
> Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
> Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

A tablespoon of soy sauce will do the same think.

Dimitri