Umami is becoming ubiquitous on restaurant menus and spoken about on cooking shows, it is now considered one of the five basic tastes and the translation from Japanese is “delicious flavour” - but what does it actually mean? Is it a flavour we can easily create at home? How can we incorporate it into everyday cooking? Tim, a Japanese food specialist, and MiMi Aye, a Burmese chef and author of the award-winning 'MANDALAY: Recipes & Tales from a Bumese Kitchen', will discuss what umami means, what ingredients have it, and demonstrate some easy ideas of adding umami to your cooking.