Umami, introducing the 5th basic taste

More and more, you have been hearing, or will start to hear the word Umami being used in restaurants all around. What the heck does Umami mean? Lets take a close look so the next time you are in a situation where you can utilize this term to enlighten your dining company, you can do so with the confidence to know that you have a clue what you are talking about.

For centuries sweet, salty, sour, and bitter where the four basic tastes that where associated with flavors when understanding the dynamics of ingredients and recipes. At the turn of the 20th century, Eastern culture was able to identify the Fifth basic taste, one that has always been around, but eluded a definite description until then, Umami. Discovered by the Japanese, Umami has given a name to the illusive flavor caused by glutamate, a type of amino acid found in some meats, dairy, vegetables, and fish. Many people associate Umami with savory, which to give you a term that will relate to your idea of a flavor; this savory is a good word association.

To start to begin to understand Umami, it is important to learn some of the staple ingredients that deliver this taste. Sea based ingredients ranging from seaweed to fish, are some of the most common and regionally utilized ingredients, and are packed with Umami. Other foods which hold the taste of Umami are soybean, milk, pork, tomato, parmesan cheese, to name a few. These all hold the taste which most chefs believe can be heard throughout the mouth. This taste has the ability to bring together a multitude of flavors and act as a base, as appose to stand out like the other flavors: sweet, salty, bitter, and sour. Have you ever eaten a dish, and you are able to identify all of the flavors and tastes, but there is something about the dish, that you just cant describe… 9 times out of 10 it’s Umami. It is also important to note that for ingredients like vegetables which hold Umami, they are magnified when heat is added. Think about the way a portabella mushroom taste before and after it is cooked. This is a great way to understand the concept.

While just getting its roots as a common taste in America, Umami has been worldly known, especially in the eastern regions for a while now. So the next time you are discussing the flavors and textures of your meal, you can assertively insert your knowledge on Umami and be part of the growing fan base of this great taste!

As always, Enjoy! ~ K