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  Shingo Suzuki - "Umami and the Chef"
(Former) Executive Chef of Kobe Jones Group
with restaurants in Sydney, Melbourne and London.

Shingo and an assistant Junichi Sunaga demonstrated the cooking of Dashi – the highly umami Japanese style stock. Dashi is made from Konbu – edible kelp and Katsyibushi - bonito flakes. He discussed the umami nature of Dashi and how it is used in Japanese style cooking and how it can be used to increase the umami taste in cooking, in general.
photo: courtesy of
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