Most people are familiar with the four primary tastes of sweet, salt, sour and bitter. In recent years, a fifth taste has been receiving attention, known as umami. Umami defines a taste that has been understood for decades in culinary and scientific circles, but until recently, has gone relatively unnoticed to the rest of the world, even though the taste has been in commonly consumed foods the entire time.
History
In 1908, while researching the use of seaweed and dried fish flakes to enhance the flavor of Japanese foods, chemistry professor Kikunae Ikeda discovered that a certain constituent within these ingredients was responsible for providing improved taste. Known as monosodium glutamate, or MSG, the chemical was determined by Professor Ikeda to be detectable through a fifth distinctly different taste. He gave this fifth taste the name "umami," which means "delicious" or "good taste" in Japanese. Often roughly translated into English as "savory" or "meaty," umami implies an ability to sense savory flavors.
Chemical Detection
Umami is the ability of the tongue to detect certain chemical constituents in foods. Many foods contain these chemicals, which can include inosinate, guanylate and glutamate. In fact, the seaweed of Dr. Ikeda's experiments was high in glutamate, which is why it significantly enhanced the flavor of the foods to which it was added. Because umami, as a taste, blends well with the other tastes, it can be used in a wide range of food items.
Umami in Cooking Stocks
Stocks are the base for many culinary recipes around the world. In Japan, for example, dashi (a stock made with dried fish flakes and seaweed, which Dr. Ikeda's experiments centered around) is widely used in a variety of dishes. When compared, dashi, chicken, fish and meat stocks from around the world all have one thing in common: a high level of naturally occurring glutamic acid, or glutamate. That means they all deliver umami.
Umami Around the World
In China, Korea and Japan, soy sauce is used to add umami flavor to foods. Fermented seafood sauces and pastes in Southeast Asia, Malaysia and the Philippines are used in a similar manner. In Europe, cheeses, beef extract, cured pork and truffles all impart a sense of umami. Tomatoes also have umami and are widely used in Mediterranean countries, as well as in North and South America as tomato extracts, sauces and ketchup. Many other foods around the world, such as mushrooms, yeast and fish, deliver the umami taste.
Artificial Umami
Monosodium glutamate (MSG), the primary chemical constituent identified by Dr. Ikedas original experiments, is commonly used as a food additive. MSG actually has very little taste. When added to foods, though, MSG interacts with taste receptors in the mouth to enhance umami flavor. It can increase the umami factor by as much as eight times. Often found in soups, stews, canned vegetables, processed meats and many savory snack foods, MSG also finds its way into the preparation of Chinese foods, seafood, meats and poultry dishes.
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