Umami Is Often a Flavor Bomb. In This Creamy Pasta, It’s a Balm.
In 1908, the Japanese chemist Kikunae Ikeda discovered that an amino acid called glutamate in kombu, or dried kelp, was responsible for the wonderful savoriness in his wife’s dashi, a stock that forms the basis of many dishes including miso soup, shabu shabu and okonomiyaki. Because that unique flavor was not salty, sweet, sour or…