The taste known as umami has been part of multicultural diets for centuries. This unique, savory, earthy flavor was discovered in 1908 by Dr. Kikunae Ikeda, a Japanese scientist who identified and isolated this taste.
Umami, sometimes also referred to as "the fifth taste", is a taste that comes from compounds found in meat and plants. Like other basic tastes such as sweet, bitter, sour and salty, umami plays an important role in food quality and safety: umami alerts us to the presence of proteins and amino acids, which are important for health.
What is Umami flavor and how was it discovered?
Food enthusiasts have embraced the Umami taste ever since the scientific community formally recognized it. But what exactly is Umami and what makes it so unique?
Umami is a Japanese term meaning "the essence of deliciousness". Umami flavor is the result of the presence of amino acids, specifically glutamate, which is found naturally in foods consumed every day, such as plants and meats. Umami is so distinctive and exciting because its taste spreads across the tongue, providing a mouthwatering sensation that is more intense than other basic tastes.
Although Umami has been part of different cultural diets, it was officially recognized as the fifth basic taste thanks to the efforts of Japanese scientist Dr. Ikeda. Ikeda discovered the umami flavor in 1907 and it became part of the recognized flavors in Japanese dishes shortly thereafter. Although it became widespread and accepted as a stand-alone flavor in Asia, the flavor was globally recognized as a discernible taste in 1985.
What does Umami taste like?
Delicious, pure, savory and meaty are some of the words used to describe the Umami flavor, commonly known as the fifth basic flavor. Although the concept of Umami has become popular in recent years, it has been part of different cultural diets for generations.
What are examples of Umami foods?
The term Umami is used so often that it can be confusing. If you want to acquire Umami-flavored ingredients, look for foods that age and mature naturally because they contain high levels of amino acids. The savory, rich meaty flavor is due to the presence of the amino acid glutamate, which enhances the Umami flavor. The more mature an ingredient is, the more flavorful it is. Examples of foods full of Umami flavor are
Mushrooms
Dried mushrooms have a high concentration of glutamate, which gives the dish a meaty, savory flavor. A mushroom stew is easy to make, and can be served with various dishes. The concentration of glutamate varies depending on the types of mushrooms. For example, shitake and porcini mushrooms have a strong Umami flavor. When porcini, shitake and similar mushrooms are exposed to the sun, the proteins are broken down into amino acids (such as glutamate), producing a rich Umami flavor. Drying the mushrooms also increases the nucleotide content in them, which enhances this flavor.
Soy-based ingredients
Fermented soy products such as soy sauce, miso and tofu are also high in glutamate. Fermentation breaks down proteins into amino acids and this enhances the Umami taste.
Green tea
Although green tea has the basic bitter and sweet flavors, the Umami taste dominates your taste buds. In fact, the addictive taste of green tea is due to umami. Each 100 grams of dried green tea contains between 220 and 670 milligrams of glutamate. The presence of another amino acid, theanine, also enhances the Umami taste.
Other common foods with high Umami content are:
- Marine algae
- Black olives
- Tomatoes
- Beef
- Sweet corn
- Asparagus
- Cured cheeses
The five flavors of Umami
The umami taste is the latest addition to the universal basic tastes. It became the fifth taste alongside salty, bitter, sweet and sour tastes.