UMAMI
THE FIFTH TASTE
What is Umami?
In addition to sweet, salty, sour, and bitter, our tongue also has receptors for UMAMI. The term comes from Japanese and means "delicious" or "savory."
Umami was discovered in 1908 by the Japanese scientist Kikunae Ikeda, who observed that certain foods have a unique taste that does not fit into the traditional categories of sweet, sour, salty, or bitter.
The taste of umami is difficult to describe but is often characterized as meaty, savory, or rich. It is created by the presence of glutamic acid, a naturally occurring amino acid found in many foods, such as ripe tomatoes, Parmesan cheese, mushrooms, meat broths, and especially fermented foods like miso, shoyu (soy sauce), garum, and tempeh.
Umami enhances the depth and complexity of flavors in dishes and can also help stimulate appetite. Often referred to as the "fifth taste", it is a distinct flavor profile that complements and intensifies the other four basic tastes.
List of Foods with High Umami Content
Fermented products are marked with **()***
FoodUmami Content
Parmesan*120
Dried Shiitake*90
Soy Sauce*80
Miso*35
Kimchi*30
Tempeh*28
Natto*25
Seaweed15
Sauerkraut*9
Smoked Tofu4
Mushrooms3
Red Meat3
Celery1
Chicken Liver1
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Natural vs. Artificial Glutamate
Natural glutamate occurs naturally in foods, especially in protein-rich ingredients such as meat, fish, dairy products, and certain vegetables like tomatoes and mushrooms. It is also formed during mold-based fermentation, which produces foods like miso, garum, umami pastes & rubs, as well as natto and tempeh.
Artificial glutamate, on the other hand—commonly known as monosodium glutamate (MSG)—is synthetically produced and often used as a flavor enhancer in many processed foods. The health effects of artificial glutamate remain a topic of debate. Some people report adverse reactions to MSG, a phenomenon often referred to as "Chinese Restaurant Syndrome", with symptoms such as headaches, nausea, and heart palpitations after consuming foods containing artificial glutamate.
In contrast, naturally occurring glutamate in foods is generally considered safe and is not associated with health risks.
FERMENTED FOOD & UMAMI
Fermentation: Unlocking Umami
Fermentation is a crucial technique for enhancing umami in foods, creating a rich and complex flavor profile.
What Produces Umami?
Mushrooms contain a high concentration of glutamic acid, making them a prime example of the umami sensation. This principle is leveraged in mold-based fermentation, where mushroom spores are typically applied to grains or legumes—the substrate.
During fermentation, the bacterial culture interacts with the substrate, breaking down carbohydrates into simpler sugars. This "pre-digestion" process generates glutamic acid, which we perceive as umami. Additionally, vitamins and minerals are released, and in some cases, new nutrients are created, further enriching the final product.
