Umami Recipe for the Summer | Press

São Paulo, January 2016 – During the hottest time of the year, drinking plenty of water, being very careful with the sun, and maintaining a balanced diet can be the best recipe to enjoy the season. With that in mind, the Umami Committee selected a light recipe of Sautéed Vegetables for the whole family to enjoy the summer in a healthier and more balanced way.

The potato and carrot present in the recipe are Umami foods – the fifth basic taste of the human palate. In addition to being an ally in sodium reduction, helping to prevent the common swelling of this time of year, it adds more flavor to the dish. If you want to add more Umami foods to the preparation, a tip is to include tomato, corn, and mushrooms.

Check out the Sautéed Vegetables recipe and enjoy the summer without worries. Find more recipes at www.portalumami.com.br

Sautéed Vegetables

Ingredients:

• 2 tablespoons olive oil
• 2 small potatoes, cooked and sliced (200 g)
• 1 carrot, cooked and diced (150 g)
• 200 g green beans, blanched and cut into three equal parts
• Half a small red bell pepper, blanched and diced (100 g)
• Half teaspoon salt
• Half teaspoon monosodium glutamate 

Preparation method:

1. In a large skillet, place the olive oil and heat over high heat;
2. Add the potato, carrot, green beans, bell pepper, salt, and monosodium glutamate, and sauté for 4 minutes, stirring occasionally, or until fully coated;
3. Remove from heat and serve immediately. 

Chef’s Tip:
If desired, steam the vegetables of your choice to maintain their nutritional value.

Yield: 4 servings
Preparation time: 10 minutes

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in the year 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are the increase in salivation and the continuity of taste for a few minutes after food ingestion. To learn more, visit www.portalumami.com.br.