What is umami?
Umami was officially recognized as the fifth basic taste–alongside sweet, sour, bitter and salty–in the early 2000s after certain umami receptors were discovered following scientific studies. The taste is primarily due to the amino acid glutamate, which activates said receptors on the tongue, sending signals to the brain, which then interprets the sensation as savoury–or umami.
It boasts unique sensory qualities, which include having a complex balance of flavours and the ability to stimulate saliva production in the mouth. The umami taste is often described as “brothy,” “meaty” or “funky” and can be found naturally in foods like meats and cheeses, among others.
- • Parmesan cheese
- • Tomatoes
- • Seaweed
- • Olives
- • Mushrooms
- • Beef
- • Capers
- • Corn
- • Anchovies
- • Green tea
Fermentation sensation
Other than foods that feature naturally occurring umami, it can also be found in fermented products. Why? Because proteins break down into amino acids (like glutamate) during the fermentation process. The activity of microbes during fermentation enhances the amount of amino acids, which intensifies the umami flavour. Examples of fermented products that are rich in umami flavour include: soy sauce, fish sauce, oyster sauce, miso paste, kimchi, sauerkraut and nutritional yeast.
MSG (monosodium glutamate), the controversial flavour-enhancing additive found in many processed foods like hot dogs, canned soups, sauces and many of your favourite fast foods, is chemically the same as umami. It was created in a lab to mimic umami’s unique taste. It used to be made with seaweed broth, from which an amino acid–glutamic acid–was extracted and then crystallized into MSG. These days, instead, it’s the carbohydrates from the likes of sugar cane, beets, corn, molasses or tapioca that are fermented, converting their sugars into glutamic acid.
Want to try a few dishes that boast an umami kick? Check out these four recipes: