Umami is the fifth taste that was discovered by a Japanese scientist Kikunae Ikeda in 1908. It is a savory taste that is often described as meaty, brothy, or earthy. The word “umami” comes from the Japanese language and means “deliciousness”. In this article, we explore the science behind umami and its culinary applications.
The Science of Umami
Umami taste is a result of the presence of glutamate in food. Glutamate is an amino acid that is naturally present in many foods such as meat, fish, vegetables, and cheese. In addition to glutamate, there are other compounds that contribute to umami taste such as inosinate and guanylate. These compounds are often found in foods that are aged or fermented.
When we consume foods that contain glutamate, our taste buds detect the savory taste of umami. The umami taste is perceived by the umami receptors that are located on the tongue. These receptors are different from the receptors that detect sweet, sour, salty, and bitter tastes.
Umami taste has been found to enhance the overall flavor of foods. It can reduce bitterness, mask unpleasant tastes, and balance the flavor profile of a dish. Umami taste also stimulates saliva production, which makes food more enjoyable to eat.
Culinary Applications of Umami
Umami taste has been used in cooking for centuries, especially in Asian cuisine. It is the key ingredient in many flavor enhancers such as soy sauce, fish sauce, and miso paste. Umami taste can also be added to dishes by using ingredients that are rich in glutamate such as mushrooms, tomatoes, and Parmesan cheese.
Umami taste can be used to enhance the flavor of many dishes such as soups, stews, sauces, and marinades. It can also be used to add depth of flavor to vegetarian and vegan dishes. For example, adding mushrooms to a vegetarian chili can make it more satisfying and flavorful.
Umami taste can also be used to create new flavor combinations. For example, combining Parmesan cheese with sweet fruits such as figs or dates can create a unique and delicious flavor profile.
Umami taste is an important component of many dishes and is essential for creating a balanced flavor profile. Understanding the science behind umami can help chefs and home cooks create more flavorful dishes. By using umami-rich ingredients and flavor enhancers, chefs can create dishes that are both delicious and satisfying.