Understanding Umami: The Fifth Taste

Published on 10/2/2023

Understanding Umami: The Fifth Taste

For centuries, we recognized four basic tastes: sweet, sour, salty, and bitter. But in the early 20th century, Japanese chemist Kikunae Ikeda identified a fifth taste: umami. This savory, meaty flavor has always been present in our food, but now we have the language and understanding to identify and harness it.

What is Umami?

Umami is often described as a savory, meaty, or brothy taste. It's the satisfying richness found in foods like aged cheese, mushrooms, and soy sauce. Scientifically, umami is the taste of glutamates and nucleotides, compounds that signal the presence of protein.

Umami-Rich Foods

Many ingredients naturally contain high levels of umami:

• Aged cheeses: Parmesan, aged cheddar
• Fermented foods: Soy sauce, miso, kimchi
• Sea vegetables: Kombu, nori
• Mushrooms: Especially dried shiitake
• Tomatoes: Particularly when cooked or sun-dried
• Cured meats: Bacon, prosciutto
• Fish sauce: A staple in Southeast Asian cuisine

Cooking with Umami

Understanding umami can transform your cooking. Here are some ways to incorporate this fifth taste:

1. Layer umami ingredients: Combine multiple umami-rich foods for depth
2. Use fermented condiments: A dash of soy sauce or fish sauce adds complexity
3. Don't forget vegetables: Tomatoes and mushrooms are umami powerhouses
4. Aging and fermenting: These processes develop umami in foods

By consciously incorporating umami into your cooking, you can create more satisfying, complex dishes that leave diners wondering what your secret ingredient might be.