In Japan, homemade miso soup has the most umami (photo by fto mizno)
The first time I heard about umami, I had started working in a run down sushi shop on top of Nob Hill in San Francisco. I learned how to steam Japanese rice and season it with the appropriate balance of sweetness and sourness. I cleaned and gutted small fish as I was not to be trusted yet to cut the more expensive fish. The head chef also took the time to explain how to make the staple miso soup. The most important part of the process was to dissolve the light brown miso paste in dashi Japanese fish stock. When I inquired to why I needed to add this mild tasting fish broth to the soup, the chef gave me one word: umami. Instead of trying to describe the elusive taste, he poured some of the soup he had just made in one cup. Then, he mixed a bit of miso paste with some hot water. I tried the soup with no broth first and then tried the umami rich miso diluted in broth. They both tasted exactly the same to me. Six years later, I sat at a sushi bar in Montreal on a cold winter night, a perfect night for a miso soup. However, the soup I was served was off. It had no umami. Over the course of a few years, I had discovered a new taste anchored in Japanese culture.