What Exactly is Umami? – Everything You Need to Know

Have you ever had a dish that was so savory and delicious that you couldn’t stop eating it, even though you were already full? If so, you were probably experiencing the taste known as umami.

What is Umami?

Umami is one of the five basic tastes (along with sweetness, sourness, bitterness, and saltiness), and it is characterized by a rich, savory flavor.

Although it is often associated with meaty or hearty dishes, umami can be found in many different foods.

What is Umami Flavor?

First and foremost, umami is a specific taste, often described as pleasantly savory, often a little meaty, and as something subtle that blends in with other flavors, making them taste much better.

Perhaps its subtlety has made it so hard for the Western world to pinpoint. It is a taste that is not quite defined in Western culture- the word itself is borrowed from the Japanese, who have long had a love affair with the flavor in their cooking.

When was Umami Discovered?

The quest to put a name to the satisfying taste of umami began with a dinner of dashi, a Japanese soup base used to make countless popular meals in Japan.

It is made up of dried, boiled seaweed and dried fish, and gives the dishes it is added to a certain deliciousness, more than making up for an absence of meat, which is common in Japanese cooking.

One man, Kikunae Ikeda, a chemist, embarked on a journey over 100 years ago, after pondering over his dinner of dashi, to discover just what it was that leaned these meaty, deeply satisfying properties to otherwise quite basic foods. This journey led him to discover the source, which he named umami.

The world translates roughly from Japanese as deliciousness, umai- delicious, and mi- essence. It was first brought into being in 1908. Kikunae Ikeda noticed a difference in flavor in some foods, an unidentifiable taste familiar in dishes containing seaweed.

On investigation, he discovered the high content of glutamate in dried kombu. He isolated it as the cause of the flavor after tasting the crystals formed on kombu that had gone through intensive evaporation processes and finding them to be the taste he was looking for.

Although the first to pioneer the hunt, Kikunae was not the first to notice this umami taste as separate from the familiar sweet, sour, salty and bitter flavors. Auguste Escoffier, a renowned French chef of the 1800s, also claimed a fifth sense, which he attributed to being in food items such as veal stock. Also, aged cheese- both of which we now know are a source of glutamate.

Understanding Umami

In the Western world, the idea of types of taste stemmed traditionally from the ancient Greeks. In the times of Aristotle, it was believed that seven tastes made up our understanding of flavors; sweet, sour, salty, bitter, dry, spicy, and harsh.

This was later whittled down to four main tastes, as scientific advances made it clear that some, i.e., spiciness, was not a taste but chemical reactions caused by things in the food, like capsaicin in chili peppers.

The Western diet also relies a lot more heavily on meat and cheese products, which is why there was little need for the production of umami-rich sauces like soy, dashi, or nam pla which are very common in Eastern countries.

This may also explain why Western culture has never picked up on the difference and used it in the same way as the East, simply because there was little need. Much popular Western food already creates a similar satisfaction to that of Japanese umami.

Cured meats, aged cheese, tomatoes, mushrooms, and potatoes can produce a strong sense of umami satisfaction. So the approach to the flavor is very different from the Eastern way of adding it to plainer foods to enhance them through the medium of soy sauce or seaweed.

Many studies have been undertaken since the ‘discovery’ of umami, and the main sources of it have been pinpointed as amino acids widely found in proteins and other common foods. There are twenty naturally occurring amino acids, nine of which are called essential as we cannot produce them in our bodies and must ingest them from elsewhere.

Only two of these amino acids are the main sources of the umami taste in their salt forms: glutamic acid as glutamate and aspartic acid as aspartate. But only the free ions in each provide the taste, not the acid itself.

Why Glutamate is Important

The molecular compound glutamate has specific taste receptors on the human tongue. In the same way, as sugar or salt affects taste, so does umami, which has led it to be named the fifth taste.

Proteins and amino acids are the primary sources of umami. The reason we taste, enjoy, and even crave it may be an evolutionary trait to guide us towards foods rich in these two things.

This is because proteins and, thus, amino acids are such an essential part of the human diet. Human milk is one of the mammalian milks with the highest glutamate contents. This may be how evolution has shaped our enjoyment of glutamate-rich flavors to teach us what to seek out instinctively.

The umami flavor in nature signifies protein, and protein is made up of the amino acids essential to human life. So no wonder we crave the taste, be it through cheese, meat, tomatoes, mushrooms, or shellfish.

The desire to enjoy the flavor of umami is hardwired through our genetic makeup. Now that the taste has been pinpointed to the combination of certain compounds it has become much easier to exploit and enjoy.

Although glutamate is the highest container of the umami taste, it does not act alone; ribonucleotides also contain it. When ingredients that hold the mix of the two compounds are combined, it is there that the highest form of this flavor can be reached.

The different umami-giving compounds work to enhance each other, which is why, when combined, they create a taste greatly multiplied instead of just two flavor properties added together.

However, the raw taste of glutamate alone is not particularly appealing; its combination with other tastes creates the flavor of umami. Umami is unique in that it is only perceived as delicious when combined with other ingredients.

Umami is also different because it is scientifically proven to remain on the tongue for longer than all other tastes. As a result, the intensity of its flavor continues to increase even after the food is swallowed. This lingering aftertaste is highly sought after in Japanese food.

It has since spread to the West, sushi being an excellent example of the distinct umami flavor reaching modern popularity. Soy sauce, teriyaki, and miso soup are all high in glutamate, providing us with the umami taste.

Umami vs. Monosodium Glutamate

Many companies have exploited this taste, for example, Marmite- which has the highest glutamate content of any other manufactured food product. However, rather slyly, they do not disclose this on any labeling, opting instead for the term ‘yeast extract’ to protect their brand. 

However, some companies do not act responsibly; they add MSG to poor-quality foods with very little nutrition to trick the human body into thinking it is eating something it needs. Selfish, profit-orientated acts are intrinsically to blame for the rising number of obese children and adults, especially in the lower educated classes.

Thus, the chemical compound now commercially prepared for the food industry to act as umami is still a very under-discussed subject. As a result, many people are unaware of its effects on them. Sadly, they continue to eat vast amounts of unhealthy food because it satisfies the umami receptors on their tongues.

Strangely enough, the stomach also contains glutamate receptors, which supports the notion that we are hardwired to seek out the taste of the amino acids associated with the umami flavor.

In manufacturing, almost any protein can be broken down and used to make a stable glutamate. Much like slow-cooked meat will break down and create more significant proportions of the umami taste (which makes stew so delicious!).

Going back to Ikeda and his discovery, after some further work, he came up with a commercial version of the umami taste that was so central to much of Japanese food. He named it ‘Ajinomoto.’ It quickly grew in popularity and was soon widespread across Asia.

Its discovery in the age where mass-produced processed food was beginning to pick up pace was the perfect time to spread to America. Which it did after the Second World War- Ajinomoto started producing in the USA in 1956. It went into everything from chewing gum to baby food.

This slow build-up of the commercial product becoming the introduction of the idea of umami to the West has reached its highest point. With brands even being built around the subject and many well-respected chefs making studies of the key ingredients to create this delicious taste.

However, the Western approach to umami, for all of its modern acceptance of this fifth taste, is very different from the approach taken in its country of origin. For the Japanese, umami is a state of being, eating well and feeling healthy after eating.

It is about subtlety, and more about extracting flavor from simple ingredients than adding a complicated abundance of things to a dish, as is common in the West. Umami, in Japan, is used to balance meals and keep them healthy and straightforward.

Catering to people of base means and the wealthy- for both the importance of a healthy diet is paramount for good digestion and overall wellbeing. Umami invokes a Zen state of being, something of utmost harmony and perfection that brings together ingredients and, through their combination, makes them as delicious as they can be.

In Western food, this can be demonstrated by people’s love for pizza, which is high in umami taste due to its base of tomatoes and cheese. It is often further enhanced with the addition of mushrooms and meat.

Another good example is pasta dishes such as bolognese or lasagne, which, especially when made from fresh ingredients, are very high in umami flavor due to the tomato, meat and cheese combination.

How Can You Use it in Dishes?

To learn how to add the flavor of umami to your dishes, you must first understand where it comes from. After you have learned this, the skill of adding it will come as naturally as your knowledge of adding sweetness or saltiness.

Due to umami being something that has only begun to be openly discussed and explored in the past few years in mainstream Western media, such as TV chefs or food-related magazine articles, it can seem like something out of the norm or specialist knowledge.

Still, in reality, the flavor is something you eat and enjoy every day! The only difficulty, perhaps, is to lean away from the Western way of thinking about food for a moment.

Instead, we should embrace the Eastern approach to food, which is the ethos of extracting flavor rather than adding it and combining ingredients that complement each other.

What Foods Contain Umami?

There are, however, certain ingredients that will give you a head start, so try exploring these to build your knowledge of pinpointing the taste and bringing it out in your food.

Parmesan

An easy ingredient to add to many meals, parmesan cheese has one of the highest glutamate contents of any food. You will find tiny hard crystals of pure glutamate in a good quality aged chunk of parmesan cheese. Its saltiness is well complimented by the effects of umami, making it a great choice to get started with, and although not classically Japanese, it is perhaps the West’s foremost source of umami flavor.

Cured Meat

The drying process breaks down the cell walls within the meat, releasing flavor while increasing the levels of free glutamate. This creates a much deeper, richer flavor than fresh meat. Try adding some lightly grilled Parma ham to a dish of scallops. The combination has a high umami effect.

Tomatoes

The savory, satisfying note that tomatoes give to many dishes throughout many cultures is due to their high umami content. Western vegetables and fruits hold the highest umami content.

This would certainly explain why they are so well loved, and, especially in Mediterranean cuisine where the land grows them in abundance, they are very prevalent on menus, regardless of cultural differences.

A simple way of adding tomato into your cooking is to oven-roast some cherry tomatoes or use a good quality tomato paste in your sauce. Also, remember that the riper the tomato, the higher the levels of glutamate, so if you are growing your own, be patient!

The inner flesh of the tomato, the pulp and the seeds of the tomato contains more glutamate than the flesh, so if you are aiming for the highest umami content in your dish, don’t remove either.

Mushrooms

Mushrooms contain a good amount of glutamate, making their umami properties relatively high. As a result, they can add a delicious savory note to many dishes in both Western and Easter cuisine.

Their glutamate content increases after they are dried, which is perhaps why dried mushrooms, especially shitake mushrooms, are such a popular food item.

Dried mushrooms have a long shelf life so they are an easy ingredient to keep in your pantry to add the umami flavor to your food. Simply soak them in enough warm water to cover them and allow them to absorb and swell before use to make them more palatable.

Potatoes & Sweet Potatoes

Potatoes are a staple food in much of global culture and grow well in many conditions. In addition, their umami content has made them popular in many snack foods, such as chips in the West.

But, again, drying potatoes will increase their glutamate content, which explains the Western love of the fried versions of this ingredient!

Carrots

Carrots are naturally a pretty sweet root vegetable. Still, they also have the potential to hold a good amount of glutamate. This is especially true of slow-cooked carrots, making them a popular stew ingredient in many cultures.

The carrot’s color and sweetness make it a great compliment to many dishes, so try adding some to your slow-cooked meals. Either in stews or roasted alongside cuts of meat.

In addition, carrots are essential to stock making, something Auguste Escoffier promoted alongside his famous veal stocks, and they are still an integral part of making a good stock with the most refined flavor.

Kombu

Kombu is the highest form of umami in Japanese cooking, it is used as the base for countless dishes for its flavorsome properties. It is dried and left to mature for around two years before it is used for cooking.

This concentrates the umami flavor and allows high levels of glutamate to develop. You can find dried kombu in Asian stores, and it is easy to order online from many outlets.

The flavor is very much of the sea, so it will not complement everything. However, if you wish to master the art of evoking a sense of umami, kombu is one of the best building blocks you can use to get started.

Soybeans

Similarly, soybeans, in their fermented form, are one of the integral building blocks of a strong sense of umami in food. From miso paste to soy sauce, the taste is now avidly consumed globally, although the products originated in Japan.

The distinct taste is pretty easy to balance. It can add extra umami flavor to many popular Western dishes. For example, add some to the mince for a lasagne or pie as you fry it or sprinkle some over your roasted vegetables.

Mackerel – Sardines – Cod – Sea bream- Tuna

These fish have a high inosinate content, giving them a higher proportion of umami flavor than other fish. Mackerel and sardines are often preserved due to their short shelf life and potential for flavorsome fermentation.

The addition of salt and vinegars works to enhance the umami flavor. Cod, tuna, and sea bream also contain good levels of inosinate- cooking with them while using other umami-rich ingredients can result in delicious food.

Try cod with chorizo, or sea bream with a slow-cooked sauce of tomatoes mushrooms and carrots to start experimenting with their potential.

Anchovies

Anchovies are packed with glutamates. Although they have a strong taste, you can use them to add a subtle but powerful umami flavor to a dish.

They are hugely popular in sauces globally, like Eastern Fish sauce or western Worcester sauce, so if you are unsure of using them whole, try experimenting with them in your cooking. Worcester sauce is perfect when sprinkled on toasted cheese. Try adding a little Parmesan cheese to enhance the flavor.

Shellfish

Clams, scallops, mussels and oysters are all foods with a good amount of naturally occurring glutamate. So using your knowledge of other high glutamate ingredients, you can use them for countless combinations.

Their natural sweetness compliments the flavor of umami, and you can create some spectacular results by adding subtle amounts of different tastes, like vinegar and salt.

Truffles

Truffles are in the same category as mushrooms regarding umami potential. Still, they are an especially highly prized food item. While they are expensive, they are well worth the price when used with a good knowledge of how to combine them with other things to evoke their umami potential.

You can try using some much cheaper truffle oil if you are unsure how to use them. Try drizzling a little over roasted vegetables or into the dressing for a seafood dish to start exploring this taste.

Green Tea

Although not strictly a food item, the flavor of green tea is used in many desserts, especially recently, and in the East, it is often served to compliment the food.

Green tea has high levels of glutamate from its high amino acid content. It is a very healthy, and for many, a very delicious item to add to your ingredients list.

It is an acquired taste for many, but if it suits your palate, it can bring a very satisfying note to an umami-rich meal.

Conclusion

While umami can enhance the flavor of dishes, it is important to use it in moderation as too much can make food taste overly salty. When used correctly, umami can take your cooking to the next level by adding a depth of flavor that is unique and delicious!