Flavor of Umami

Adding Flavor by using Umami rich foods

Making use of Natural Umami Flavors

In English, it is sometimes described as "meaty" or "savory". In the Japanese, the term umami is used for this taste sensation, whose characters literally mean "delicious flavor." Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).

Umami doesn't have a pleasant taste alone, but makes the taste of foods more pleasant. Umami taste is imparted in foods by the free amino acids (of which glutamate is the most plentiful in nature). Free glutamate, which results when glutamate is released during the breakdown of a protein molecule, occurs naturally in many foods, such as meat, milk, mushrooms, Parmesan cheese, and tomatoes.

High levels of free glutamate are found in certain foods making them Umami worthy. The glutamate taste sensation is most intense in combination with sodium. Umami intensifies the taste of salt and sweet, and balances bitter and sour.

While a small amount of sugar can be used to round out and softens flavors, especially cutting a bitter taste, salt will heighten flavors especially in the presence of umami flavors. In combination with umami flavors less salt is needed to boost the flavor.

USING UMAMI BASED FOODS AS FLAVOR ENHANCERS

Tomatoes- tomatoes are high in the free form of glutamate which provides a natural Umami flavor. Roasting tomatoes will further intensify this flavor. Roasted tomatoes freeze well for the winter and are an excellent flavor booster for many dishes.

Portobello Mushrooms- Pan roasting portabella mushrooms until browned to the point of being caramelized intensifies their rich umami flavor; Shiitake Mushrooms are also high in umami flavor.

Miso soup- uses a basic stock made of (kelp) which is high in glutamate.

Parmesan Cheese-Grated Parmigiano reggiano is often used as a seasoning in Italian cuisine. Enjoy the taste of Umami through the glutamate in Parmesan cheese.

Beef-Matured beef, like beef jerky, has high levels of glutamate.

Soy-The flavor of fermented soy beans was what sparked the search for umami.