In London, an "Umami" dinner

As part of the Discover the Origin project, a dinner at the Westbury Hotel to discover the "fifth taste".

Reggio Emilia, 4 June, 2013 - At The Westbury Hotel in London, on Thursday, 30 May, a dinner was held for the press to discover the "umami" taste through the fusion cuisine of the Tsukiji Sushi Restaurant headed by chef Show Choong. The "umami" taste (in Japanese: the good taste) is mainly due to monosodium glutamate, a sodium salt of glutamic acid. Its discovery dates back to 1908 when the Japanese chemist Kikunae Ikeda isolated it in konbu seaweed, a typical ingredient of Japanese cuisine. The "umami" taste is also found in Parmesan cheese which was the star of many dishes offered over the course of the evening. Thanks to its versatility in the kitchen, the King of Cheeses proved hugely successful also in combination with typical ingredients from Japanese cuisine such as wasabi sauce, miso (a typical dressing) and mioga (Japanese ginger).

A plus point of the evening were the oenological accompaniments supervised by the sommelier Gerard Basser, voted "man of the year" by the magazine Decanter, who was able to bring out the best of the "umami" taste through appropriate wines.  Another great success within the Discover the Origin project, a development plan funded by the European Union and the Ministries of Agricultural Policies of Italy, France and Portugal to promote five products of excellence: Parmigiano Reggiano, Parma Ham, and wines from Burgundy, Douro, and Porto.