Still hungry? Check out more recipes below!
Hokkaido Zest is a delightful fusion dish that combines the rich flavors of Hokkaido-inspired seafood and seasonal squash, perfectly seasoned with ginger, soy, and a hint of lemon. Accompanied by rice and garnished with seaweed and spring onions, this dish offers a balanced taste of umami and zest.
Umu Miso is a warm, savory Japanese soup that combines the richness of miso paste with the umami flavors of dashi stock, tofu, and vegetables. This comforting dish is perfect for a nourishing meal at any time.
Osaka Char-Grilled Yakiton is a popular Japanese street food featuring skewered pork belly marinated in a flavorful combination of soy sauce, sake, and mirin, then char-grilled to perfection.
Bulnokjang is a Korean dish that combines the savory flavors of beef and octopus marinated in soy sauce with aromatic spices, delivering an umami-rich experience that's both traditional and satisfying.
Miso Feijoada Fusion is a delightful twist on the traditional Brazilian stew, featuring a rich blend of umami from miso with hearty meats and black beans, served over fluffy rice.
Busan Jeot-jang is a Korean fermented shrimp side dish, perfect for adding umami-rich flavors to any meal. This homemade version offers a balance of spicy, salty, and slightly sweet flavors.
Fukuoka Mugi is a traditional Japanese barley dish simmered in a savory dashi-based broth, enhanced with umami-rich miso, and topped with aromatic green onions and luscious shiitake mushrooms.
Helena's Umami Fusion is a flavorful dish that combines tender chicken breast with umami-rich shiitake mushrooms and aromatic spices, served with fragrant jasmine rice.
Hakata Tebichi Pirikara is a flavorful Japanese dish featuring tender pig trotters slow-cooked in a spicy soy-based sauce with hints of ginger and garlic, perfect for warming up on a chilly day.
Minas Miso Feijoada is a fusion dish that marries the rich and hearty Brazilian feijoada with the deep umami flavors of Japanese miso, creating a unique and comforting meal.
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