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Exploring Umami Flavour and Tempura in Three Japanese Restaurant

In this blog post, we embark on a fascinating journey through time, exploring the roots of Japanese umami flavour and tempura. Join us as we delve into the captivating history, unique flavors, and vibrant cultural aspects that make Japanese cuisine a true gastronomic treasure.



The Fifth Taste, and Umami Fries in Three Japanese Restaurant

Umami is a distinct and intriguing flavor that plays a prominent role in Japanese cuisine. Often described as the fifth taste, alongside sweet, salty, sour, and bitter, umami adds depth, richness, and a savory sensation to dishes. The term "umami" itself translates to "pleasant savory taste" in Japanese, reflecting its unique and highly desirable flavor profile.

Umami is derived from the presence of naturally occurring compounds such as glutamate, inosinate, and guanylate, which stimulate specific taste receptors on our tongues. It is found in a variety of foods, both in Japanese cuisine and beyond, including ingredients like soy sauce, miso, mushrooms (such as shiitake and porcini), bonito flakes, kombu (kelp), and aged cheeses.

Umami is often utilsed in Japanese cooking techniques such as dashi, a flavorful broth made from kombu and bonito flakes, and as a seasoning in dishes like miso soup, ramen, and teriyaki. It also plays a key role in sushi, where the combination of rice, fish, and soy sauce creates a delectable umami-rich experience.

The discovery and recognition of umami as a distinct taste sensation have not only influenced Japanese cuisine but have also had a significant impact on global culinary practices. Chefs and food enthusiasts worldwide now embrace umami as a fundamental component of flavor balance and seek to incorporate it into their dishes for an enhanced dining experience.

Japanese food in a bowl, fries
Try our umami fries and experience the umami taste.

Our umami fries is one of the most delightful tapas to share with friends, topped with seaweed and our sepcial umami seasoning.


The Light and Crispy Delight, and Tempura Dishes in Three Japanese Restaurant

Tempura is a popular and delectable dish in Japanese cuisine that showcases the art of deep-frying. It consists of lightly battered and deep-fried seafood, vegetables, or even other ingredients like tofu, creating a delightful combination of crispy textures and delicate flavors.

The origins of tempura can be traced back to the 16th century when Portuguese traders introduced deep-frying techniques to Japan. Over time, it evolved into a distinct culinary tradition that has become an integral part of Japanese gastronomy.

What sets tempura apart is its light and airy batter, which is achieved by using a mixture of flour, water, and sometimes egg. The batter is carefully prepared to ensure a crisp yet delicate coating that encases the ingredients without overwhelming their natural flavors.

Japanese Tempura in a Japanese restaurant
"Yasai", which stands for veggies, in a lightly coated batter. Our Yasai Tempura is one of the most popular.

The art of tempura lies in the precise cooking technique. The ingredients are dipped in the batter and then delicately placed into hot oil, which is heated to the ideal temperature. The cooking process is brief, allowing the ingredients to cook quickly while retaining their moisture and tenderness. The result is a plate of golden-brown tempura with a satisfying crunch and a succulent interior.

In Three Japanese restaurant, you can enjoy tempura with all sorts of combinations, with the following options you can choose from:

(We even have tempura ice-cream, shh...)

Tempura is often served with a dipping sauce called tentsuyu, made from a combination of soy sauce, mirin (sweet rice wine), and dashi (a flavorful broth). The sauce adds a savory and slightly sweet element that complements the crispy tempura, which we introduced before, the "umami" flavour.

In short

Umami flavor and tempura represent two captivating aspects of Japanese cuisine. Umami, the fifth taste, brings a savory and satisfying quality to dishes, elevating the flavor profile and creating a harmonious balance. Meanwhile, tempura showcases the art of deep-frying, resulting in a delightful combination of crispy textures and delicate flavors. Both umami and tempura exemplify the culinary craftsmanship and rich heritage that make Japanese food a truly remarkable and enjoyable experience.

This is Stop 1 of our Japanese food guide journey, stay tuned and see you in Three Japanese.

To book a table, simply click here.


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