Umami? More like the Mami of Food

The term “umami” is often thrown around when describing food, but do you truly know what it means? For me— and maybe this is a bit embarrassing to admit—I used to think it referred to the flavor and smells related to mushrooms. When I hear more people use the term though, I realize I’m obviously wrong. But what is it, really?

Umami is considered its own category within the five basic tastes (sweet, sour, salty, bitter, and umami). When someone describes something as “umami,” it is often referred to as a savory or meaty flavor. The term originally comes from the Japanese words for “delicious” and “savory,” and it was first scientifically identified in 1908. The Japanese chemist Kikunae Ikeda discovered that glutamate, a natural amino acid, was responsible for this distinctive taste.

Were you aware that umami is present in many foods we eat every day, particularly those that are rich in protein, like meats, fish, and cheese? It can also be found in fermented products like soy sauce and miso. Surprisingly, umami is also found in vegetables like tomatoes and mushrooms (I wasn’t too far off, right?).

To get a little scientific, the source of umami is glutamic acid, a natural amino acid that, when combined with salts or other elements, forms glutamates. These amino acids bind to specific receptors on the tongue, creating that characteristic savory taste. Some foods enhance the umami flavor more than others due to compounds like inosinate (found in meat and fish) or guanylate (found in mushrooms), which further amplify the taste.

It’s incredible how the sensation of umami plays a significant role in our overall experience of food! Umami enhances flavors and adds depth to dishes, bringing balance to other tastes, like sweetness or sourness, and contributing to the complexity of many dishes. For example, the richness of well-aged Parmesan cheese, the savoriness of miso soup, or the deep flavor of a ramen, are all foods that embody umami.

Naturally, umami-rich foods are linked to protein-rich foods, making them incredibly important for our bodies. Because of our body’s need for protein, this may explain why we are drawn to umami foods and find them so satisfying, often craving them when our bodies require more protein. When umami-rich foods are added to dishes, even when we use other seasonings or salt less, they enhance the flavors of the food and make them taste more delicious. Umami ingredients are a valuable tool for chefs to create flavorful dishes without over-relying on salt.

While umami is often considered a “lesser-known” taste compared to others, recent research has increasingly recognized its importance in the flavor profiles of many cuisines. In fact, many chefs have prioritized understanding and harnessing umami, as it has become an essential to modern gastronomy for its ability to create deeper, more rounded flavors.

Even traditional culinary techniques have relied on creating complex flavor layers using umami, especially through fermentation. For example, fermented fish sauces in Southeast Asian cuisine or aged meats in European cooking are rich in umami, marking their distinctive taste profiles.

Not only does umami taste great and add a unique flavor profile, it has also been linked to certain health benefits. Some studies suggest that umami stimulates saliva production, aiding in digestion, while the savory taste can increase satiety, helping us feel fuller after a meal.

Explaining umami is much more complex than simply calling it a flavor profile. It is a fundamental taste that enhances the complexity of food and plays a vital role in our sensory experience of eating. Umami is also a valuable component that deepens and balances flavors in cooking. We can thank umami for our enjoyment of eating! Sorry for referring to you as a mushroom flavor!