The Mushroom Council Creates Resource for Foodservice Operators
Seeking to Enhance Flavor and Taste
 
San Jose, CA (January 17, 2007) – Consumers’ appetite for delicious and nutritious food choices is more ravenous than ever, and a related term is gaining prominence in the consumer consciousness: umami. The increased awareness from consumers has translated to a lot of questions for foodservice professionals, and now consumers are seeking the umami experience when dining out.
 
To help foodservice operators incorporate umami into their menus, and to provide simple answers for media and food professionals, the Mushroom Council compiled the most current information from leading experts in the field in a new white paper titled “Umami: If You’ve Got it, Flaunt it.” The white paper explains what umami is and how it can be used to the maximum flavor advantage.
 
Umami (pronounced oo-MAH-mee) is derived from the Japanese words umai, meaning “delicious” and mi meaning “essence.” Chefs and food lovers describe umami as a rich, mouth-filling, meaty and savory flavor that provides an extra satisfying taste to foods. The concept of umami is not new to chefs and although the presence of this fifth taste was only confirmed a few years ago by researchers, umami has been around for centuries. Mushrooms in any form — raw, sautéed, roasted, sliced or whole – are one of the best ways to add a substantial umami lift to food.
 
The greatest proof of umami’s prevalence is that there are restaurants across the globe named “Umami” — from Denmark and the UK to San Francisco. New York State even sports a small chain of “Ümami Cafés(tm).”
 
To receive a copy of the newly released white paper, please contact the Mushroom Council at (408) 432-7210 orinfo@mushroomcouncil.com.