For a real umami knockout, conjure up the combo of Parmigiano-Reggiano and miso in a soup. Then imagine the broth made with a Japanese dashi that's been steeped with prosciutto di Parma. For the final flourish, add some flecks of crisped prosciutto. Sound weird? It's sublime. I tasted it recently at Morimoto in NY during a press event for Parmigiano-Reggiano and prosciutto di Parma. No stranger to the melding of Japanese and Italian ingredients, Morimoto created a velvety, butter-yellow soup that, despite its riot of glutamates (the scientific base of umami), was as smooth and subtle as Michael Buble in a tux. The prosciutto-infused dashi was the backup singer for the cheese, which may have crooned the loudest but certainly didn't overwhelm. The miso added silkiness and substance. This was a soup even fusion haters would love. I'd wager chef Morimoto would do well with it on his menu.
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