Umami is one of the five basic tastes along with salty, sweet, bitter, and sour. It’s characterized by a mild, lingering flavor and pleasant mouthfeel that is enhanced with aroma. Think: Parmeggiano cheese, mushrooms sautéed in soy, or simply a ripe tomato. This savory recipe features umami-rich anchovy with some garlic to complement the bite of fresh radish.
SERVES 2
TOTAL TIME: 10 MINUTES
SERVE WITH ARUGULA, SQUID AND WHITE BEAN AND FETTUCCINE ALFREDO
When we eat at Edo’s Squid – one of our favorite Richmond restaurants – Squid with Arugula and White Beans is the go to appetizer. Although we don’t know Edo’s secret, this recipe mixes the same elements, playing acidity of lemon juice and balsamic off of spicy arugula and red onion; rounding it all out with earthy beans and the mild ocean flavor of squid.
SERVES 4
TOTAL TIME: 25 MINUTES
SERVE WITH FETTUCCINE ALFREDO AND RADISH WITH UMAMI DRESSING
Tyee Spinach
with strawberries, balsamic and a hunk of bleu cheese
Perryhill Salad
spring mix of tyee spinach with two star and outredgeous lettuces
Perryhill Salad with Creamy Dijon Vinaigrette
