UMAMI IN COOKING
The pleasure of umami isn’t limited to meat and dairy. If you make stock using dried porcini or cook with sun-dried tomato purée, you get a powerfully savoury, plant-based glutamate hit. And vegan ingredients such as nutritional yeast mean it’s possible to approximate the umami intensity of mature cheeses such as parmesan when scattered on pasta, gratins, salads and so on.