Umami: The 5th Basic Taste

Umami, which translates to “deliciousness” or “pleasant savory taste” in Japanese, is a flavor that has been recognized as the 5th taste, alongside sweet, sour, bitter, and salty. This savory and satisfying flavor has gained popularity in recent years and has become a sought-after taste in the culinary world, there even are places that sell 5th taste spice mixtures like this.

The Science of Umami

Umami is caused by the presence of glutamate, an amino acid that is naturally found in many foods and spices such as meat, fish, and vegetables. When glutamate binds to specific receptors on the tongue, it triggers a response that is perceived as umami. In addition to glutamate, other compounds that contribute to the umami flavor include inosinate and guanylate, which are found in foods such as meat and fish.

The Discovery of Umami

Umami was first identified and named by a Japanese chemist, Kikunae Ikeda, in 1908. Ikeda noticed that the broth made from kelp, a type of seaweed, had a unique and delicious flavor that was not sweet, sour, bitter, or salty. He identified the presence of glutamate as the source of this flavor and named it “umami.”

Where to Find Umami

Umami is commonly found in protein-rich foods such as meat, fish, and cheese. However, it can also be found in plant-based foods such as tomatoes, mushrooms, and soy sauce. Umami is often associated with the flavor of broths, soups, and stews, which are made by simmering meat, vegetables, and bones together for an extended period of time.

Enhancing Umami in Your Cooking

There are several ways to enhance the umami flavor in your cooking. One way is to use ingredients that are naturally high in glutamate, such as soy sauce, fish sauce, and Parmesan cheese. Another way is to use cooking methods that create a complex set of flavors, such as grilling, roasting, or caramelizing. Foods that have been aged or fermented, such as aged cheese or miso paste, also tend to have a higher concentration of umami compounds.

Umami has become a popular flavor in the culinary world, and many chefs and food manufacturers are experimenting with ways to enhance the umami flavor in their dishes. For example, adding dried mushrooms or seaweed to broths, using soy sauce or fish sauce as a seasoning, or using fermentation to create complex umami flavors in foods such as kimchi.

Conclusion

Umami is a taste sensation that has been recognized for over a century and has gained popularity in recent years. It is a savory and satisfying flavor that is caused by the presence of glutamate, inosinate, and guanylate. Umami is commonly found in protein-rich foods such as meat and fish, as well as in plant-based foods such as tomatoes and mushrooms. Enhancing the umami flavor in your cooking can be achieved through the use of specific ingredients and cooking methods. The delightful world of umami is waiting to be explored, so why not add some savory goodness to your next meal?