Umami

Umami, the fifth taste. Did you know that in addition to the sweet, salty, bitter and sour taste, there is the "fifth taste"?

Until 1908, only the four flavors were known. But it was then that the Japanese scientist Kikunae Ikeda became convinced that the taste of dashi soup (typical of Japan) contained some nuance that could not be defined as belonging to any of the four classic flavors and insisted on the discovery of the mysterious element. By analyzing the main ingredient contained in the broth - the seaweed - he extracted the crystallization of a single substance: monosodium glutamate, which is an amino acid. He called this flavor "Umami," a word derived from "umai", which means "delicious" in Japanese ... just as delicious is the Umami oyster.

The story goes that ... It all started with the search for the perfect oyster. Our producers have scoured the oceans around the world in search of the biggest, biggest, fattest and most refined oyster. To their great surprise, not too far away they found an oyster that is among the best in the world, both in appearance and in flavor. They spent days and days describing the flavor and, in doing so, they discovered the full range of flavors.
So they turned to their Japanese friend, Kobayashi-san, who in addition to being a big fan of Japanese chewing tobacco is also a real guru of the fifth flavor: Umami. After many nights of cold sake, he taught them the delicacy of Japanese taste experiences and the origin of the umami effect derived from seaweed, natural fermentation and the combination with amino acids in this oyster with a very high protein content. In controlled tanks with an organic filtration system, a sophisticated diet of algae is therefore used, combined with passion and precision, to honor the taste and heritage of Kobayashi.

 

Thanks to this method of refinement, this oyster has been catapulted into the list of the great names in gastronomy: Dom Perignon champagne, Pata Negra ham, Beluga caviar, Wagyu beef, Perigord truffles, Umami oysters. 

 

The Umami oyster was born. Tasty, sweet, creamy, salty and full of spirit and refinement. This is the essence of Umami. The Umami oyster will simply make the mouth water of many of those who have never tasted one and who, after having tried it, will never be able to do without it. Connoisseurs need not argue, or to quote Kobayashi: "Kore wa tashika ni sore desu!" ("Yes, that's right. This is it!")