There are significant amounts of umami boosting and naturally occurring glutamate in every Ryvita Crispbread, which makes it the perfect base for any of the umami rich foods that include cured hams and ripe, strong cheeses. Putting together the correct topping combination can transform your tasty lunch into a gastronomic explosion of umami delights.
Nigel Barden, BBC Radio’s resident food expert, has been commissioned by Ryvita to develop new recipes that will maximise the ‘mmmmmm’ factor synonymous with Ryvita. With umami being the key ingredient to any well-balanced savoury recipe, taking a Dark Rye Ryvita Crispbread and topping it with acidic gherkins, peppery rocket and umami-rich mackerel, means that you get the maximum dose of delicious tastiness.
Nigel comments, “I hadn’t realised how easy it is to bring Umami into every day eating – give my topping a try with Dark Rye, Pumpkin Seeds & Oats or Fruit Crunch Ryvita Crispbreads, for the ultimate ‘mmmm’ experience. This recipe combines some of my favourite foods that are delicious on a Ryvita crispbread.”
Nigel’s Umami Ryvita
On the Dark Rye Ryvita Crispbread goes:
A thin layer of cream cheese
Thin slices of dill pickled cucumber (sliced gherkin is a tasty alternative)
Garnish with torn rocket
Nigel comments: ‘Dark brown in colour with a pleasant crisp snap that heralds a delicately toasted rye mouthful, the Dark Rye Ryvita Crispbread is pleasantly moist. This is a straightforward uncomplicated taste, which can work with the simplest to the fanciest of toppings. The combination of Umami-rich mackerel, pickled cucumber and rocket really give this Ryvita a true taste explosion.’