This course will explore the various groups of seaweeds - red, brown and green and different approaches to using them.
Particular emphasis will be placed on the use of seaweeds to enhance the savoury flavours of meals by harnessing the principle of umami synergy.
Umami is the 5th taste and centres around naturally occurring mono sodium glutamate, which was first isolated from kombu seaweed, but also lesser known compounds called ribonucleotides which are also found in seaweeds, as well as fellow beech-dwellers, shellfish.
A light lunch will be provided which will highlight some of the processes explored in the course of the day.
Details: 10am - 3pm | £90 | Meeting at Forager Map