What is Umami?

UMAMI

It's one of the five basic tastes. We all understand sweet, sour, salty and bitter very well since they were explained to us and have been part of our vocabulary for as long as we know. Umami on the other hand didn't really come into the picture until recently (even though the taste was identified in 1908 in Tokyo by professor Kikunae Ikeda, who one day noticed that the taste of kombu dashi, kelp broth, was different than any other basic flavors). It wasn't until 1985 that it became recognized as the fifth basic taste. Nowadays, the term is widely used in anything from TV commercials, articles and cooking shows. 

The quick way to explain umami is that it has a meaty, savory, long lasting taste. The reason why it's so difficult to describe is because there is no translation for the word (the literal translation is close to 'pleasant savory taste.') Umami's role is to enhance and round the flavor of a dish (think of MSG). Umami stimulates the mouth and throat, creating a mouth watering feeling. On its own, umami doesn't taste that great, but mixed with other flavors and ingredients, it amplifies the taste intensity.

Understanding Glutamate (the basis of umami)

taken from msginfo.com

The amino acid glutamate could well be called "nature's flavor enhancer" because it conveys the umami taste in foods. Glutamate is also well known among food and nutrition professionals as one of the most common "building blocks" of protein. As such, it's no surprise that most foods contain some amount of glutamate. Protein foods, such as meat, fish, cheese, milk and some vegetables are especially good sources of glutamate. Not coincidentally, these foods also have a lot of umami taste. In some foods, the amount of glutamate they contain—and their flavor—increases as they age or ripen. For example, according to research, aged ham and aged cheese have much more glutamate than their "younger" counterparts. A tomato is also a good example. As it ripens from green to red, its glutamate content increases dramatically. The superior flavor of the ripe tomato can be attributed, in part, to its higher glutamate level.

Foods containing lots of umami (glutamate):

soy sauce, mushrooms, cheeses, cured meats, fish (sardines, oysters, shrimp paste), seaweed,

ripe tomatoes, soybeans, truffle, green tea.

Quick and healthy spinach and eggdrop soup recipe

Bamboo Izakaya's quick and healthy recipe of the week!

Similar to miso soup but made with a clear broth, spinach, tofu and egg drop soup is easy to make and great for those looking to shed a few pounds, without having to give up on good flavors! 

Ingredients

• 2 large eggs
• 1/2 bag of pre-washed spinach (about 4 handfuls)
• 1/2 box of silken tofu, drained and cut into small cubes
• 5 scallions, roughly chopped
• 1 tbsp light soy sauce
• 8 cups bonito broth (I use powdered bonito and use about 1/2 tsp per cup)
• 1 tbsp mirin
•  salt and pepper to taste

Cooking Directions

1. In a large pot, bring the broth to boil. Meanwhile, chop the spinach into strips
2. (chiffonade style, by stacking the leaves and rolling them into a tube, then
3. chopping them into strips). When the water is boiling, add the mirin and soy,
4. stir well. Break the eggs in a small bowl and lightly whisk. Turn the heat down
5. so the broth is simmering, slowly add the eggs and gently whisk while stirring.
6. Add spinach, scallions and tofu. Cook for another 5 minutes, season with salt
7. and pepper, and serve.

Wasabi beer anyone?

Last week we shared with you a list of bright and summer cocktails to sip and share among friends, while enjoying the beautiful beach view. Today, to celebrate yet another lovely sunny weekend, we're showing you 3 very interesting craft beers from Japan served and loved here at Bamboo. Kampai!

#1. Wasabi Pilsner 

Not for the faint of heart, this green colored beer does taste like wasabi and packs a spicy punch! The flavors are herbal, spicy and earthy with a light and smooth finish.

#2. Tama no Megumi 

Tama no Megumi beer - meaning 'the blessing of Tama', is brewed with natural underground springs of the Nishitama area. There's no filtration nor pasteurization process, only the genuine taste of pale ale with a fruity aroma and smooth finish.

#3. Coedo sweet potato lager

From the Kawagoe region, this beer is made with roasted sweet potatoes and high quality malts. It  then ferments for a long period of time to fully develop its flavors as well as bring an alcohol content slightly higher than your average beer. The finish is smooth, slightly sweet with low to medium bitterness.

Dos and Don'ts of Izakaya dining

Always pour drinks for others and let others pour for you.

Planting chopsticks in rice is a big no no because this is how it's served when people die.

Ever worried that you might offend someone by unknowingly disrespecting their customs?

Here are a few basic and popular customs good to know if you're planning a trip Japan or visiting a traditional Japanese establishment. We've listed them so you can show off your knowledge of Japanese culture next time you're out dining with friends at Bamboo!

The 'unwritten' rules of izakaya dining:

Some izakayas require you to take off your shoes upon entering the dining area (but not here at Bamboo). It's customary to either walk barefoot (or with socks) or grab a pair of slippers if they are offered at the entrance.

When sharing plates of food, the proper way to take your share is to use the opposite side of your chopsticks so that your mouth isn't touching the communal plate. 

Do not rest your chopsticks on a communal plate, only rest them on your own dish. It's also frowned upon to plant your chopsticks in a bowl of rice since this is how rice is given to the dead.  

The tradition is to never pour for yourself when you are sharing a bottle with others, although this custom is largely disregaded among close friends. Use both hands to pour for others and let others pour for you. Lift your glass to thank the person pouring.

Reacting aggressively toward an angry patron is also frowned upon. Japanese people perceive this as you making the situation more disruptive and troublesome. Instead, take the high road by simply ignoring or distancing yourself from such patrons.

Cocktails by the beach

You've come for the food but have you seen the selection of fun and vibrant cocktails Bamboo Izakaya is also offering? Made to pair with our dishes and to be shared and sampled between friends, these cocktails will make your taste buds dance with glee!

The smoking rosemary

Ilegal Mezcal, prickly pear nectar, shaken and served with a freshly cut rosemary sprig.

The Tokyo Manhattan

Classic Manhattan made with Yamazaki 12 years Japanese whisky, pressed brandied cherries and oranges.

The Karita

Cazadores Blanco tequila, Domain Canton ginger liqueur, shishito peppers, fresh lime, jalapeno Tabasco, served on the rocks with togarashi salted rim.

The Natsukaze

Tsukasabotan organic mountain yuzu sake, Thai basil, tall on the rocks with tapioca pearls and basil garnish.

The Giddy Geisha

Ketel One vodka martini shaken with lychee juice and passion fruit purée.

The Sumokaze

Grey Goose vodka and muddled shiso leaf, shaken with Japanese yuzu juice, served up with a shiso leaf garnish.

The Monica

Hendrick’s gin, St. Germain elderflower liqueur, grapefruit juice and rose water, served on the rocks.

The Ronin

Makers Mark bourbon, ginger purée, blood orange juice, ginger ale and housemade candied ginger stick, on the rocks.

The Suzushi

Nolet’s gin with muddled cucumber, fresh lime juice, served on the rocks with housemade basil syrup and lime zest.

Sashimi - first order of your izakaya feast

You are comfortably seated at your table and ready to order a feast for everyone to share. So what is the proper way to order at an izakaya?

Is there an order to all these options?

YES.

Sashimi comes first.

Why you ask?

Because of its delicacy. Order sashimi first so your palate can fully enjoying the delicate and natural sweetness of the fish. Since most izakaya menu items are quite savory, we recommend you start with the most delicate items first and gradually move on to more savory dishes.

The cut of the sashimi is also important - the chef will decide what cut is appropriate for what fish. For example, chu toro, or fatty tuna is usually served in blocks so you can enjoy a hearty melt in your mouth bite, for full effect. Squid is served in strips because it's tougher, so a smaller and easier way to eat it is encouraged.


Don't ignore the garnishes!

Garnishes served with sashimi or sushi are there to be eaten. The most common garnishes are wasabi, shiso leaves, daikon and micro greens. Add a little on top of your fish to brighten up the flavors.


To soak or not to soak?

Do NOT soak your sashimi and sushi, that is considered a cardinal sin in the world of sushi masters!! The proper way to eat sushi is not to dip the rice, but rather flip the piece over and only dip the tip of the fish in soy sauce. The same is expected of sashimi.

Cherry blossom festival

Who doesn't like looking at the beautiful cherry blossoms! They are such a big part of Japanese culture as they celebrate the arrival of spring time and symbolize the extreme beauty and fleeting nature of life (cherry blossoms quickly bloom and die), which comes from Buddhism.

Hanami, which literally means flower viewing, is a popular activity all across Japan. Families and friends will bring a picnic and settle under a fully bloomed cherry blossom tree, spending the day enjoying the weather, eating bento style food and drinking sake. There are also hanami festivals and foods created specifically for this event. Kit kat makes a special cherry blossom green tea flavor only available during that time as well as Starbucks with a special cherry blossom and white chocolate frappuccino. In fact, it is such a popular practice that meteorological agencies track the sakura zensen (cherry blossom front) to alert the population of the arrival of hanami.

Cherry blosson green tea Kit Kat only sold during hanami season.

Nowadays, cherry blossom trees and festival have become popular in the United States and other countries too. You can usually find a hanami festivals where there's a large population of Japanese immigrants, such as California, New York City and Washington D.C, which has the largest amount of cherry blossom trees in the country.

Hanami usually happens between March and May, so this is the time to go for a picnic and enjoy the beauty of spring with its bright pink flowers adorning our parks and streets.