We have selected 3 new kinds for you.
UMAMI oysters are often called “The Truffle of the Sea”. Apart from the four basic taste sensations (sweet, sour, salty and bitter), there is a 5th one, too. The concept of “Umami” was created in Japan at the beginning of the 20th century and this 5th taste sensation is characterized as pleasantly savory, without being excessively salty.
In Zealand (westernmost province of the Netherlands) an oyster was discovered that ranks among the world’s best, both visually and in terms of taste. With help from Mr. Kobayashi, a Japanese Umami expert, a taste profile was discovered on this Oyster. This special oyster has the highest level of the much desired Umami affect.
The UMAMI oyster offers intensively savory taste – sweet, creamy, salty and full of spirit and finesse. Don´t miss the chance to try this true gourmand experience at our place! This unique oyster has the ultimate 5th taste, Umami as the Japanese say. Intensely savory, sweet, creamy, salty and full of spirit and finesse. Yet, as one of our five basic tastes, these oysters should be a part of every flavor consideration. The umaminess of a dish needs to be evaluated right along with the sourness and sweetness. It’s a question of balance and variety. Whenever a soup or sauce “needs something,” chances are that something is umami.
And therein lies the real benefit in the current wave: by putting a name to this subtle phenomenon, we make it more real. We can perceive it, think about it, play with it, and realize when it’s needed. We can understand what anchovies and soy sauce have in common, and by understanding that, can appreciate their differences.