Taiwanese and Chinese home cooking made approachable
I Heart Umami® helps everyday home cooks make Taiwanese, Chinese, and other Asian dishes with confidence. Here, you’ll find comforting noodle soups, savory braises, flavorful stir-fries, and dinners you’ll look forward to making.
The site has grown to more than 600 recipes over nearly ten years, with Taiwanese and Chinese home cooking at the heart of the collection.
Explore the Taiwanese recipe collection and Chinese recipes, from beef noodle soup and braised dishes to chicken stir-fries, vegetables, and homemade sauces.
Meet the founder
I Heart Umami was founded by ChihYu Chiang, also known as ChihYu Smith, author of Asian Paleo. She was born and raised in Taiwan, with family roots in northern and southern China. Every recipe on I Heart Umami is developed by ChihYu.
The principles behind the recipes
Flavor comes first
The Chinese character 味 (wèi) in the logo means “flavor.” It’s the starting point for every recipe. Whether you’re making a comforting bowl of soup or chicken coated in a sweet and savory sauce, it should be a meal you’re excited to make again.
Practical methods with a purpose
ChihYu looks for ways to make cooking easier while keeping the flavors you love. She considers which ingredients you can find, which steps might need a little more explanation, and where the method can be simpler.
That might mean making Taiwanese beef noodle soup in a pressure cooker for a faster but equally excellent result, or showing you how to adjust the seasonings when you use a different ingredient.
The familiar flavors stay at the heart of the dish, even when the cooking method is modernized to suit busy home cooks.
Recipes developed for people who love good food
Writing Asian Paleo with The Countryman Press taught ChihYu to think through each recipe from another cook’s point of view. The ingredients, steps, and explanations need to make sense whether you’re just starting out or have been cooking for years.
She brings that same care to the recipes on I Heart Umami, and the work continues after publication. ChihYu reads your comments and feedback and regularly returns to published recipes to see what can be improved. That could mean trying a newer kitchen tool, refining a cooking method, or explaining a step more clearly.
Who I Heart Umami is for
I Heart Umami is for home cooks who love truly flavorful Asian food and appreciate clear, step-by-step guidance. Many regular readers come back several times a week for ideas about what to cook next.
The goal is to help you enjoy the traditional flavors you love, with modern methods that fit into everyday life. You’ll also find gluten-free adaptable recipes, with guidance on ingredients and seasonings where it matters. You don’t need to follow a particular diet to cook here.
“I am of Taiwanese descent and this recipe not only tastes like how my mom used to make it, but the recipe is easy to follow!”
— Grace L, on Three Cup Chicken (San Bei Ji)
“I love your recipes and how your step by step instructions give me confidence when I am cooking.”
— Stephanie Cadena, on One Pot Salmon Rice
The Asian Paleo cookbook
ChihYu’s first cookbook, Asian Paleo, was published by The Countryman Press, part of W. W. Norton & Company. It includes 75 Asian-inspired Paleo recipes.
ChihYu wrote the book under the name ChihYu Smith. It grew out of her early work on I Heart Umami, finding ways to make the Asian dishes she loved with Paleo ingredients.
“It’s filled with authentic and healthy umami-packed recipes…”
— Michelle Tam, New York Times bestselling author of Nom Nom Paleo
“I love the weeknight section. Seriously, meals on the table in under 30 minutes and taste like I’ve been cooking all day.”
— DS, Amazon reader
“Her instructions are clear and easy. … Her book is beautiful, well made, easy to follow, and her tips and substitutions are very helpful.”
— Diane Narkawicz, Amazon reader
Get My cookbook
Asian Paleo
Press and recognition
I Heart Umami’s recipes and ChihYu’s work have been featured in publications including:
Cooking resources
Get familiar with the ingredients behind the recipes through the Chinese pantry staples guide. For a useful stir-fry technique, learn how to velvet chicken.
These guides explain ingredient choices and cooking methods you can use across many dishes.
Stay connected
- Join the I Heart Umami newsletter for new recipes and dinner ideas.
- Find cooking videos on Instagram and YouTube. For questions and inquiries, email hello@iheartumami.com.
