Umami Paste recipe

[Lilli33]

I'm thinking you could use the vegetarian version of dashi (miso soup stock powder) too. It is seaweed based, instead of fish. I found a Japanese version at the Asian grocer, and it comes in 8gm packets, which is kind of handy. Might give it a try rather than buy the dulse just yet.

Can't wait to try this.

[bickie]

I was wondering if anyone has had problems with their children feeling ill after eating food with this paste in it? I can't work out if coincidence or not but my son had stomach cramps after eating a meal that had Umami included. This is a problem he has had on and off for a couple of years - so obviously not down to the paste! But it was one of the reasons I bought a thermomix so I knew what was going into his body - and we haven't had a problem until now. But he has been tested for EVERYTHING - and no conclusive results, and it made me wonder when I saw Molly's post about this being high in MSG; if that could be affecting him.  Can you be tested for an intolerance for MSG?

[Frozzie]

Sorry cant help bickie... No probs here

Re measurements i invested in some high quality digital scales and measured the dulse flakes on it and used alot less than when putting directly in thermie so from now on with light weight ingredients like that im not relying on the thx scales.. Result umami paste much better and not an overpowering taste of dulse flakes!

[Molly]

Bickie,  the only way to be sure is to remove it for a time and then add it back...  sit back and watch.  Poor little guy!! 

So,  you'd just have to make sure there's no glutamate in its other forms:  yeast extract, 'flavour enhancer', (620-625 glutamic acid and all glutamates, MSG monosodium glutamate), HVP HPP hydrolysed vegetable or plant protein; and anything with 627 disodium guanylate 631 disodium inosinate 635 ribonucleotides as these are there to ENHANCE the effect of glutamate...  so even if you can't see any listed,  it's hidden in another ingredient (like the umami paste).  Some vegetables have glutamate as well...  and cheese and many other foods... so you're best to get your info from those who really know.  (Not some chick on a forum.  Ha ha ha!!!)

If you have a look at Fed Up .com.au you'll find lots of info about avoiding it and where it's hidden.  I know it sounds like a conspiracy theory,  but they really do keep changing the name so we, the public, don't avoid their product.

[bickie]

Thanks Molly - will have a look at it.

[Tenina]

Bickie, this is high glutamate content, which acts as a flavour enhancer, but clearly an all natural one. He could be allergic to the walnuts, the dairy in the parmesan or the seaweed as it has crustean elements…so there are a number of possibilities…or he could be allergic to glutamates themselves.

would definitely get him tested, we could then look at another version possibly that would not create this issue for him…

Please let me know
T

[cecilia]

I'm catching up - honestly, I am - made this to include in Slow Cooked Pork Chilli.  Yum! 

[EmeraldSue]

I made this in my Thermo Chef last night. I reduced the cooking temperature of the tomatoes to 90C and the milling speed for the Parmesan and walnuts to speed 8, and the blending speed for the remaining ingredients to speed 3.
I tasted it on a cracker bikkie, and really enjoyed it. I gave some to my DH and he gave it the thumbs up too.
I didnt have any problems buying the dulse flakes at my local health shop, but they did try and sell me a 200g packet at first - I settled on a 50g packet!
I'm looking forward to cooking with it.

[stef]

Just wondering where the name umami comes from Tenina?

It is a Japanese culinary discovery and I am guessing they also coined the word for it. It dates back to the late 1800’s as an actual scientific fact that we do taste 5 tastes, not just 4 as previously thought.
Bitter, sweet, salty, sour and umami.
Umami is found naturally in high glutamate rich foods and so that is what I have used in the recipe. MSG is actually a bad synthentic version of Umami, so this is a the healthy natural version.
There are lots of options for people who dont have dairy or seafood as well, so dont hesitate to ask if needs be.

To be exact... The scientific involved is one heavily involved in the MSG INDUSTRY....  i can have glutamine accid in its original natural state, i can eat tomatoes, and even parmezan, but as soon as they mess with it, it goes wild in my body... Having said that, when i do not use the sea weed (it is dried and that means the gutamine becomes "free" which starts my problems) i am ok with it.. I definitly willtry to make it, maybe replace the weed with some more tomato.. Will see...
By the way... Recent studies show that msg or free glutamine accid is responsible for at least 10% of allergies AND causes abesitas...  And a few years ago they applied to get a lincence to use MSG as a pesticide!

So any natural substitute for it is a good one... Tnx for this recipe!

[stef]

The most 'famous' glutamate is MSG. MonoSodium Glutamate.

To quote the RPA Hospital's eliminatino diet guidebook:  "Glutamate is an amino acid building block of all proteins and is found naturally in most foods.  In its free form (not linked to protein) it enhances the flavour of food.  This is why food rich in natural glutamate (eg Cheese, tomato, mushrooms, stock cubes,meat extracts, yeast extracts) are used to add flavour to meals.  For the same reason MSG is used as an additive in savoury snack foods, sauces and Asian cooking."

Many people avoid glutamate due to intolerances and so avoid foods naturally high in it.  Like us.     We really miss the flavourful stuff...  but our palate has changed over the past couple of years and we find flavour in other ways. 

I had never heard of this "Taste 5 Umami paste" that you can buy in shops, until I stumbled on it while doing a bit of 'research' and then that led me eventually led me to this recipe.

Molly, i am allergic too! The umami 5 taste is now very popular and used by the MSG INDUSTRY to hide the fact that the processed one they use is very bad for our health... (watch my post above)l. So umami isanother word for msg, but instead of paying attention to the product they emphazise its flavor properties....  And beware.. Now they also have another Product. TRANSGLUTAMINE that is used in restaurants and food industry to GLUE meat and cooked veggies....  I am not kidding you!..  So if you do not know the source of the unami, stay away of it.. Most probable MSG is added..  That is why this recipe in here interests me.. As long as i stay clear from the seaweed and (99% of the) anchovies available in stores, i should be ok..

I wrote a cooking book about living without additives and especially without msg in all it hidden forms... If you are intereste, we can always talk on this

Greetz
Stef

[cookie1]

There was a very interesting show on TV last night about natural glutamates  and MSG.

[fundj&e]

which recipe do you all  follow? this one, you tube or teninas blog ?

i used cashew nuts instead of walnuts
 
i made the utube one a few days ago

[Frozzie]

Which do you prefer uni?

[fundj&e]

i have only made the utube one kim
 
i used it in a new pasta sauce recipe last night and it didnt do what i was expecting it  would do

maybe walnuts have more  flavor

[Greyhoundmum]

For me the overpowering taste in this paste is the Parmesan.