“SaQuaNa” Chef Alexandre Bourdas’s Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese
- Expert’s Recipe
August 2020
The sardines are basted with soy sauce during grilling and served with brioche made from dough containing umami-rich nori, in a flavorful dish that combines the ocean’s bounty of fish and seaweed with the mountain’s blessing of Roquefort cheese. Sea lettuce, dulse (a red algae) or similar seaweeds can be substituted for the nori with just as delectable results.
※Please check the details of the recipe on the book “UMAMI : The Fifth Taste”
「umami : THE FIFTH TASTE」
Project Coordination: Kumiko Ninomiya, Umami Information Center
“ UMAMI : THE FIFTH TASTE ” is a practical guide to the taste that has transformed world cuisine. It features unique, healthy recipes from top international chefs in a comprehensive volume encompassing all you need to know about umami. WIth forewords by world knownchef: Thomas Keller and food journalist: Harold McGee, all in full color includes 39 recipes from world leading chefs along with their interviews Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino. While being an excellent book for learning the history of umami, it contains scientific approach. The scientific section follows by food scientist Dr. John Prescott, Prof. Ole G.Mouritsen. Furthermore, umami dessert recipes by Regis Cursan and Keiko Nagae are featured for the first time in our publication. The Umami Information Center presents the useful information; “Dashi and umami Basic information and ways to learn more.”