Umami
and Spices
Effective communication is about depth and nuance.
We use the complexity of Spices & Umami as a metaphor for exploring Learning and Communication Styles. Just distinct spices need balance to create a harmonious dish, a successful team learns to harmonize different communication preferences—from "Tell" assertive to "Ask" assertive, and from "Results First" to "Relationships First."
In food-forward workshops, we engage in sensory explorations of isolation and combination to create sweet and savory flavor surprises and delights. Shared discovery of umami, savory depth, in different fresh and prepared foods gives us a tangible anchor to discuss the power of intentional communication. Tasting foods with evocative spices and flavors gives us reasons to share our preferences and recognize the preferences of others.
Building complex flavor memories together, teams in our workshops share an insightful experience to improve team cohesion and unlock more nuanced collaboration.
What Umami and Spices mean to us: the science (and mystery) of taste
Our fascination with these flavors is rooted in science and history.
Umami & Nuance: Umami is a Japanese word that refers to the savory flavor that indicates the presence of certain amino acids, glutamates, in foods. This flavor can be naturally occurring or enhanced by aging and fermentation. We can think of glutamates as flavor enhancers, since experiencing umami is often more of a sensation than a flavor, a satisfying nuanced richness encouraging us to eat the fat, protein, and vitamin-rich foods that we need to survive.
Spices & Harmony: People all over the world have been using spices to create special, unique and community-relevant flavors for the duration of human history. Challenging ourselves to taste from another’s perspective gives us truly personal insight to how others experience their world, and how they like it seasoned! We see spices as versatile solos and powerful harmonies, just like the communication flows of teams navigating change. Our core blends—Nordic Spice, Hawajj, and Rose Harissa—are designed to be combined for even more depth, representing unique blended conversations that create a symphony of flavor and discovery. The sensory mash-up of harmonious voices and harmonious flavors creates lasting team memories.
Make It Your Own: Recipes and Resources
Learn more about the depth and nuance of umami with this tasting guide.
The amino acids Glutamate and the ribonucleotides Inosine and Guanosine in meat, fish, and vegetables are responsible for the savory flavor found in meat, seafood, fruits, vegetables.
The process of fermenting foods using yeast or mold concentrates amino acids during the aging process.
When foods rich in glutamates are combined with vegetables or fermented products that contain ribonucleotides, the umami flavor is intensified.
Cuisines around the world have long taken advantage of this synergy, pairing glutamate-rich meat or fish broths with umami-enhancing vegetables and fermented sauces.
You’ll Need:
2-3 types of Umami Rich foods (refer to the Finding Umami chart for ideas)
1/4 cup hummus, cream cheese, or whipped feta
2 pieces of shaved parmesan or seaweed snacks
5-6 olives or cherry tomatoes
1 tablespoon miso paste mixed with warm water
1 teaspoon umami-boosting herbs like dill, sumac or mustard (or try our Umami Boost spice blend)
1/4 teaspoon soy sauce/tamari/shoyu/garum
1-2 plain crackers
8 ounces room temperature water
Arrange your umami foods on a platter and/or in small bowls. Have a sip of water and a cracker to cleanse your palate.
Begin by using all of your senses- note appearance, aroma, and sound.
Bring the food to your nose and inhale deeply. Take a small bite and chew slowly, allowing it to coat your entire mouth before swallowing.
Does the flavor coat your mouth? Does it linger on your tongue after the other flavors have dissipated? If the answer is yes, you’re tasting umami!
Cleanse your palate again with water and a bite of bread then repeat these steps with the other foods. Which foods are more umami than others?
Try combining items for more flavor. Wrap a tomato in seaweed or sprinkle Umami Boost on a dollop of hummus.
