Kenji Nakamura challenges the Western assumption that desserts must be purely sweet. In this boundary-pushing session, he reveals how umami — the fifth taste — can add depth, complexity, and surprise to pastry in ways that delight rather than confuse.

What You'll Learn

Understanding Umami in Sweet Contexts Umami isn't new to desserts — it's in caramel's maillard compounds, in aged cheeses paired with honey, in chocolate's fermented origins. Kenji reframes how we think about savory-sweet intersections, building a vocabulary for intentional umami use in pastry.

The Japanese Ingredient Palette From white miso to toasted nori, from dashi to fermented black beans, Japanese cuisine offers a rich array of umami-forward ingredients. Kenji demonstrates how to introduce these flavors at levels that intrigue rather than overwhelm — the subtle art of restraint.

Miso Caramel: A Case Study Kenji walks through his signature miso caramel, explaining ingredient ratios, cooking temperatures, and the balance point where salinity and umami enhance sweetness. This versatile sauce becomes a gateway to understanding umami integration.

Matcha Beyond Green Ceremonial-grade matcha offers more than color and bitterness. Kenji explores its umami character and demonstrates applications in cream, ganache, and his signature millefeuille — showing how proper matcha use differs from the commodity powder found in most Western applications.

Fermentation in Desserts Drawing on Japanese traditions of fermented foods, Kenji discusses how controlled fermentation can add complexity to pastry components, from amazake-sweetened creams to koji-aged nut pralines.

Tasting Experience

Participants will taste a progression of Kenji's creations, from subtle umami accents to more pronounced expressions, understanding how different applications affect perception.

Who Should Attend

Adventurous pastry professionals, chefs interested in cross-cultural fusion, and anyone curious about expanding the flavor possibilities of dessert. Open minds required; open palates will follow.

"Umami is not about making desserts savory — it is about making them complete." — Kenji Nakamura