Derived from the Japanese language, umami is a taste brought to the palette by way of glutatamate, a type of amino acid that is found in many different foods. Although people aren't usually aware of it when they encounter umami in their food, it plays a large role in what makes many foods taste great.
The Umami Discovery
In 1908, Dr. Kikunae Ikeda of Tokyo Imperial University did some research into why kombu, a type of kelp that is a staple in Japanese food, is so delicious. During his research Dr. Ikeda discovered that the glutamate in the kombu is where the true flavor is derived from. He coined this taste "umami."
The Fifth Taste
When it comes to taste, there are four basic senses that are used to make decisions about the way food tastes. These senses are sweet, sour, bitter and salty. Umami is a fifth taste in itself; it is not salty, bitter, sweet or sour.
Umami in Foods
There are many different foods in which umami is naturally found. Seaweed, prawns, oysters, squid, chicken, pork, beef, tomatoes, mushrooms, soy beans, truffles, sweet potatoes, carrots, cabbage and tuna have all been determined to contain the glutamate characteristic of umami-rich foods.
Cooking with Umami
According to the Fifth Taste website, the thing that sets many great cooks apart from the rest is their use of umami in their cooking. You don't have to be a world-class chef to bring umami to the table, though. Adding parmesan cheese, soy sauce, shitake mushrooms and aged tomatoes can bring extra appeal to just about any dish.
Umami in American Culture
Although umami was first discovered and made popular in Japanese cuisine, it has slowly made its way into American culture. Umami Burger is a restaurant located on La Brea in Los Angeles, California. Proprietor Adam Fleischmann has geared the entire menu around umami.
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