Who’s Umami?
Who’s Umami?
Many of us grew up learning about the four basic tastes: sweet, sour, bitter, and salty. But did you know there's a fifth taste that's just as essential?
It has always been present alongside the other four, yet many people still need to become familiar with it.
While we can quickly identify something sweet (like sugar), sour (like lemon), bitter (like coffee), and salty (like salt), the fifth taste is more elusive and challenging to describe.
This taste is umami, a Japanese term that translates to the "essence of deliciousness." It’s often described as savory or meaty and tastes like cooked meat or broth.
Many people might mistake umami for saltiness, but it's distinct. For example, think of the rich flavor of a mushroom or the deep savoriness of a broth. These tastes are not salty but umami.
Exploring Umami
What and where are more examples of umami? Consider the following:
Unseasoned Meats: Imagine a piece of jerky without any seasoning. The inherent flavor is umami.
Mushrooms: When cleaned and cooked, mushrooms offer a deep, earthy flavor that epitomizes umami.
Seaweed: Beyond its salty surface, seaweed provides a profound umami taste.
Aged Cheeses: Think of the sharp, robust flavor of Parmesan cheese. That’s umami at work.
Umami is also linked to glutamate, an amino acid. Monosodium glutamate (MSG) is a compound often associated with umami. MSG is naturally present in many foods, such as tomatoes, Parmesan cheese, and mushrooms, and it’s used globally across many cuisines, not just in Chinese food.
The Truth About MSG
MSG has been unfairly maligned, but extensive research shows it’s safe for consumption. Some people claim they react negatively to MSG, yet they often consume foods containing naturally occurring MSG without any issue. The controversy around MSG in Chinese food usually stems from cultural biases rather than scientific evidence.
Many people use MSG as a seasoning to enhance the flavor of their dishes. When used appropriately, it can elevate the umami taste, adding a satisfying depth to food.
Recognizing Umami in Your Diet
You've likely been enjoying umami even if you don’t realize it. It’s in the rich taste of a slow-cooked stew, the depth of a ripe tomato, and the savory satisfaction of aged cheese. Understanding umami can enhance your appreciation of various dishes and improve your cooking by balancing all five tastes.
Everyone experiences the five basic taste sensations: sweet, sour, bitter, salty, and umami. Recognizing and embracing umami can expand your culinary experiences and help you enjoy food in a richer, more nuanced way. So, next time you savor the deep flavors of a dish, remember that umami is there, contributing to the essence of deliciousness. Or, just enjoy the food.
Real World Nutrition Refreshed: I am revitalizing and updating my archive of blogs and re-publishing them. Stay tuned as I review, update, refresh, and re-share these posts to provide you with even more valuable information on nutrition, health, and overall wellness—and keep things timely. A portion of this blog was originally posted on October 5, 2021, and is updated here.
