Clams Steamed in Sake with Soy and Pine Nuts

In recent years, you may have read about umami, the mysterious fifth taste. If you’re still having a hard time recognizing it, though, I’m going to take you right to the source. The Japanese were the first to identify this taste in dashi the broth that is so central to their cuisine. It is made with kombu (a form of seaweed or kelp), dried bonito flakes, and water. I spike mine with sake, and the rest of the recipe carries home the Asian theme with tofu and tamari. The finished dish is a mix of tastes and textures that I think of as Japanese clams casino. When you eat it, remember that in Japanese, umami means “deliciousness.”