Umami

Umami (from Japanese: "pleasant savory taste") was identified as the fifth basic taste in 1908 by chemist Kikunae Ikeda. It's the deep, savory, mouth-coating sensation that makes some foods irresistibly satisfying.

The science

Umami is triggered by glutamate (an amino acid) and nucleotides (inosinate and guanylate). When combined, they create a synergistic effect that multiplies the umami sensation.

High-umami ingredients

• Parmesan cheese: One of the highest natural sources
• Soy sauce and miso: Fermentation concentrates glutamate
• Tomatoes: Especially sun-dried, paste, and ripe
• Mushrooms: Dried shiitake are umami bombs
• Fish sauce: Southeast Asian umami powerhouse
• Anchovies: Dissolve into sauces for invisible depth
• Seaweed/kombu: The original source Ikeda studied

Using umami in cooking

• Layer multiple umami sources for exponential effect
• Add parmesan rinds to soups and stews
• Use mushroom soaking liquid as stock
• A splash of soy sauce or fish sauce improves almost any savory dish