What is umami?

In addition to sweet, salty, sour, and bitter, our tongues also have receptors for umami. The term originates from Japanese and means "pleasant taste."

Umami was discovered in 1908 by the Japanese scientist Kikunae Ikeda, who observed that some foods have a unique taste that doesn't fit into the categories of sweet, sour, salty, or bitter.

The taste of umami is challenging to describe, but it is often characterized as meaty, savory, or hearty. Umami is created by the presence of glutamic acid, which occurs naturally in many foods, such as ripe tomatoes, Parmesan cheese, mushrooms, meat broths, and especially in ferments like misos, shoyus, garum, and tempeh.

Umami contributes to enhancing the flavor of dishes and can also help stimulate appetite. It is often referred to as the "fifth taste sense" as it is an independent flavor that complements and intensifies the other taste sensations.

Natural vs. artificial glutamate

Natural glutamate is found in whole foods, particularly in protein-rich foods like meat, fish, dairy products, and some vegetables such as tomatoes and mushrooms. It is produced during mold-based fermentation, resulting in products like misos, garums, umami pastes & rubs, as well as natto and tempeh.

On the other hand, artificial glutamate, also known as monosodium glutamate (MSG), is synthetically produced. It is commonly used as a flavor enhancer in many processed foods. The health impact of artificial glutamate is debated, and reactions to MSG are often referred to as the "Chinese restaurant syndrome," with people reporting symptoms like headaches, nausea, and palpitations after consuming foods containing artificial glutamate.

Natural glutamate in foods is generally considered safe and is typically not a health concern.