Today we would like to tell you what umami cuisine is and why in Round 14 is a fundamental part of our way of understanding cooking.

Umami: the taste that hooks

Umami is one of the five basic tastes (like sweet, salty, sour and bitter) and literally means “tasty” in Japanese. But it’s not that simple. Umami is that flavor that rounds out a dish, that gives it body and depth, that makes a broth, a sauce or a simple slice of Iberian ham taste like glory. It is the taste of ripe tomato, cured cheese, mushrooms, miso, dashi… and those funds that are cooked for hours to get all the juice of the product. It’s the taste that keeps you coming back for more.

Umami cooking is not about posturing

Chef Mario Céspedes “If you ask me how I would define my cuisine, I would tell you that it is umami cuisine. But beware, not because it’s a pretty word or a fad.”

It’s because, in the end, what I want is that every dish that comes out of our kitchen has that “something” that makes you really enjoy it. It’s not a strident taste. Umami is more subtle, but much more powerful.

It is like a caress on the palate that stays with you.

At Ronda 14 we work a lot with funds, reductions, fermented and products that have that special natural flavor . Because when you combine a tiradito with a good yellow chili cream, or some gyozas with a touch of anticucho, you are looking for just that: a rich, rounded flavor that asks you to repeat.

How to recognize umami? Easy: if you taste a dish and, without thinking about it, you think “oh my God, this is so good”, that’s umami. If you keep thinking about that taste for a while after eating, it’s umami.

If you feel that a dish has something that you can’t explain, but makes you smile, that’s umami. It happens with a well-made ramen, with a good pasta with aged cheese, with a grilled fish with just the right amount of salt… umami is everywhere, you just have to know how to look for it.

Umami philosophy at Ronda 14

In Round 14, we are not obsessed with rules or formalities.

What we want is for you to come, enjoy, and when you finish, think: “I want to come back”.

And for that, we work every day to achieve dishes that have that umami flavor that hooks you. It doesn’t matter if it’s an anticucho gyoza, a tiradito or a bao. The important thing is that every bite tells a story, that it has a soul, that it is an experience.

Would you like to come and try it? We are waiting for you to give you a unique experience.

La entrada What is Umami cuisine? se publicó primero en Ronda 14.

Are you passionate about Asian cuisine and want to surprise your friends with a delicious dish? Gyozas are a perfect option to taste exquisite flavors and easy to prepare.

In Ronda 14 we tell you how to prepare them in a quick and easy way. Dare!

Choose the right ingredients

Gyozas are one of the most representative dishes of Asian cuisine, especially Japanese. Its origin, although Japanese, has spread throughout Asia and the world, adapting to different variants. These small delicacies of stuffed and steamed or fried dough are perfect as an appetizer or even as a main dish.

First and foremost, make sure you use the right ingredients. Gyozas have a tasty filling, so the quality of the products you use will really make the difference.

Here are the basic ingredients for the most traditional stuffing:

• Minced pork (you can use chicken or veal if you prefer an alternative)
• Finely chopped cabbage (this is the ingredient that provides freshness and texture)
• Chopped garlic Grated fresh ginger
• Chives or green onions
• Soy sauce, sesame oil and salt to taste
• Gyoza peel (you can find it in Asian grocery stores or use wonton wafers as an alternative)

The filling is quite flexible, so you can adapt it to your tastes, adding other ingredients such as mushrooms or even tofu if you prefer a vegetarian option.

Prepare the filling

One of the keys to good gyozas is to avoid making the filling too liquid, as this will cause the dough to break easily. The first thing to do is to drain the chopped cabbage well. You can do this by placing it in a colander with salt and letting it sit for about 10-15 minutes to release excess water.

Then squeeze it well to remove the remaining moisture. In a large bowl, mix the ground beef with the cabbage, garlic, ginger, scallions and sauces. Be sure to mix everything well, and taste the mixture to adjust the flavor with more soy sauce or an extra touch of ginger if desired.

The result should be a wet mixture, but not excessively so.

Stuff the gyozas

Now that you have the filling ready, it’s time to form the gyozas. Place the dough wafers on a flat surface and place a small amount of filling in the center of each one. Don’t use too much filling, as it can be difficult to seal them properly and they may break during cooking.

With your finger dipped in water, wet the edge of the dough to make it stick easily. Then, fold the wafer in half to form a half moon, and start making folds on one of the edges to seal it properly. The key is to make the folds firmly but without overdoing it, so that the gyoza is tightly sealed but does not break when baked.

If you have never made gyozas before, don’t worry, you will practice and they will come out better and better!

Time to cook them

Gyozas can be cooked in several ways, but the most traditional is the two-stage cooking: first steamed and then fried to get a crispy exterior. Here’s how to do it:

Steaming: heat a large non-stick frying pan with a little sesame oil. Place the gyozas in the pan, making sure they do not touch each other.

• Cook for 2-3 minutes until the base is golden brown.
• Add water to steam: pour a little water into the pan, enough to cover the bottom, and cover with a lid. Let them steam for about 5-7 minutes. This will cook the filling well without making the dough too soft.
• Brown them: once the water has evaporated, remove the lid and let the gyozas fry for 2-3 minutes more until they are nice and crispy underneath. If you prefer a lighter version, you can choose to just steam them, which will make them more delicate and juicy.
• But if you like your gyozas crispy, feel free to follow the double cooking technique.

The final touch: the sauce

There is nothing like a good sauce to accompany gyozas.

The traditional dipping sauce is very easy to prepare and consists of mixing:

• Soy sauce Rice vinegar (if you don’t have it, white vinegar can be used)
• A touch of sesame oil
• A little chopped garlic or red chili if you like more intense flavors

Simply mix these ingredients to taste and serve in small bowls. Some people also add a little sugar to balance the acidity of the vinegar.

Any extra tips?

1. Experiment with the filling: you can try variations on the filling, adding ingredients such as seafood, chicken or even vegetables for a vegetarian option.
2. Homemade dough: if you dare to make your own dough, the taste will be even more authentic. Mix wheat flour, water and salt to form a soft and pliable dough.
3. Refrigeration: if you prepare a lot of gyozas, you can store them in the freezer before cooking. This way, you will have gyozas ready to fry or steam at any time.

Homemade gyozas are a great way to experiment with Asian cuisine in your own home. With simple ingredients and a little practice, you can enjoy delicious gyozas. Plus, they’re perfect for sharing at a meal with friends or family.

Dare to try this recipe and surprise your loved ones with a delicious dish!

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La entrada How to prepare good Gyozas? se publicó primero en Ronda 14.

If there’s one thing that connects cultures around the world, it’s food. Fusion cuisine demonstrates this by combining flavors from different traditions in surprising dishes. From Asian-influenced ceviche to sushi with a spicy Peruvian touch, there is always something special in every bite.Are you up for trying something different?

Peruvian fusion cuisine

One of the great references of fusion cuisine worldwide is, without a doubt, Peruvian fusion cuisine. Peru, as a country with great cultural and ethnic diversity, has masterfully integrated flavors and ingredients from all over the world into its traditional dishes.

This has resulted in a rich and varied cuisine, where Asian, African, European and Andean influences blend to offer an unparalleled culinary experience.

Dishes such as ceviche have been enriched with Asian ingredients such as soy or ginger, giving it a fresh and modern touch. Another outstanding example is lomo saltado, where the Chinese influence in the sautéing technique is combined with local ingredients such as chili and potato.

These dishes perfectly represent how Peruvian fusion cuisine has managed to reinterpret traditional recipes, maintaining their essence but with a twist that makes them contemporary.

Nikkei cuisine: a journey between Japan and Peru

Within Peruvian fusion gastronomy, one of the most fascinating styles is Nikkei cuisine. Nikkei cuisine. Born from the fusion between Japanese and Peruvian cuisine, Nikkei cuisine has established itself as one of the most valued by lovers of unique flavors.

This combination arose as a result of Japanese immigration to Peru at the end of the 19th century, which gave rise to a rich culinary tradition where ingredients such as fresh fish, rice and seaweed are mixed with native Peruvian ingredients such as chili, corn and potato.

The result is a unique gastronomy, where dishes such as tiradito (similar to sashimi, but with chili and citrus sauces) or Nikkei sushi (which incorporates Peruvian flavors such as avocado or rocoto sauce) have become references in restaurants around the world.

What makes Nikkei cuisine special is its ability to respect Japanese techniques while incorporating vibrant Peruvian flavors, creating balanced and surprising dishes.

Tex-Mex cuisine: the mix between Mexico and the United States

Tex-Mex cuisine is another clear example of the culinary fusion that has conquered millions of people. This style was born on the border between Mexico and the United States, combining ingredients and techniques from both cuisines.

Unlike traditional Mexican food, Tex-Mex cuisine tends to be richer in cheeses, sauces and condiments, adapting the original flavors to the tastes of the American public.

Dishes such as tacos, fajitas or chili con carne are representative of this cuisine, which has managed to position itself as one of the most popular, not only in America, but throughout the world. Its success lies in the simplicity of its recipes and the combination of strong and spicy flavors that are very attractive to the palate.

Mediterranean and Asian cuisine: a healthy fusion

In recent years, the fusion of Mediterranean and Asian cuisine has gained popularity for its healthy and balanced approach. Both cuisines share the use of fresh ingredients and simple cooking techniques, which facilitates the creation of light but flavorful dishes.

The mixture of Asian spices such as curry or ginger with Mediterranean products such as olive oil, tomato and fresh herbs has given rise to a series of innovative dishes that promote a healthy and balanced diet.

One of the best known examples of this fusion is the poke bowl, a recipe that combines marinated raw fish (Asian tradition) with ingredients such as avocado, quinoa or olive oil, typical of the Mediterranean diet.

In addition to being tasty, this cuisine stands out for its nutritional benefits, which has made it especially popular among those looking for healthier options.

What does the future hold for fusion cuisine?

Fusion cuisine is not just a passing trend, but has established itself as one of the most important trends in modern gastronomy.

The possibility of combining the best of each culture and each ingredient offers an almost infinite range of creative possibilities. This not only allows the creation of unique gastronomy, but also promotes cultural exchange and respect for the culinary traditions of different parts of the world.

If you have not yet experimented with one of these kitchens, we encourage you to do so.

Ready for an explosion of flavors? At Ronda 14, each dish is an invitation to explore the best of three gastronomic cultures. From a ceviche with an Asturian touch to a Nikkei sushi with a Peruvian flavor, we promise you a unique and delicious experience.Make your reservation and surprise your palate!

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La entrada Most popular types of fusion cuisine se publicó primero en Ronda 14.