Umami— The Fifth Taste

What is Umami?

Umami is the most subtle of the five basic tastes, described as savory, satisfying, and depth-inducing. It is not a single flavor but a sensation created by the combination of amino acids like glutamate and aspartate, as well as ATP. Umami is closely associated with Japan, where it was first discovered by chemist Kikunae Ikeda in 1908.

Where Do We Find Umami?

• Soy Sauce: Made from soybeans and wheat, officially there are five types, but some consider the sweet Amakuchi as a sixth.
• Miso Paste: Fermented soybeans and sometimes rice and grains, traditionally used in soups, dressings, marinades, and fermentation.
• Matcha: Powdered green tea, known for its grassy-green color and sweet to slightly bitter aroma.
• Cheese: Examples include Shio-Koji cheese, a low-moisture blue cheese, and Takesumi, a bamboo-coated cheese.

Why Is Umami So Good?

Umami is particularly effective when balanced with a little salt. Too much salt or sugar can mask it, but in the right balance, it creates an "absolute wow moment." It is found naturally in many foods, especially those rich in protein and nucleotides, such as tomatoes, mushrooms, and seaweed.

Japanese Cuisine and Umami

In Japanese cuisine, umami is integral to creating depth and satisfaction. While dishes may seem delicate and subtle, the presence of umami adds a layer of complexity and richness. Traditional Japanese dishes often rely on umami to enhance flavors without relying on fat or strong spices. The softness and purity of Japan's drinking water also play a crucial role in extracting delicate flavors.

Umami in Modern Times

While traditional Japanese dishes showcase umami, modern chefs are experimenting with it in unexpected ways. For instance, miso paste, once primarily used in soups and dressings, is now being incorporated into desserts like brownies and ice cream. Similarly, cheese, particularly from regions like Hokkaido, is becoming a source of umami in various forms, from traditional fermented foods to artisanal cheeses.

Glutamate and Umami

Glutamate, a flavor enhancer, is present in our bodies and is used in cooking. Ana San Gabriel, from the Umami Information Center, uses glutamate in her cooking and prefers it to salt. She believes that a little added to fish, meat, eggs, or soup can make a significant difference. However, she acknowledges that glutamate can impair digestion and cause headaches and nausea if consumed excessively.