Umami

Umami is one of the five basic tastes, alongside sweet, sour, salty and bitter. It is commonly described as savoury, brothy or mouth-filling. Umami is associated primarily with glutamate and can be enhanced by certain nucleotides, especially inosinate and guanylate. The Japanese chemist Kikunae Ikeda identified and described glutamate’s characteristic taste in 1908.

Foods rich in umami

• Kombu: a seaweed rich in glutamate.
• Tomatoes: contain naturally occurring glutamate, especially when ripe or concentrated.
• Aged cheeses: Parmigiano-Reggiano and other aged cheeses develop savoury compounds during maturation.
• Mushrooms: dried shiitake are a source of guanylate.
• Meat and fish: contain compounds such as inosinate that contribute to savoury taste.
• Fermented products: soy sauce, miso and fish sauce can provide concentrated umami.

Umami synergy

Glutamate can interact synergistically with inosinate and guanylate, increasing the perceived intensity of umami. This is one reason combinations such as kombu and bonito in Japanese dashi are so effective. Similar combinations include tomato with Parmesan or dried mushrooms with meat.

Example: a broth made with kombu and katsuobushi has a pronounced savoury depth because glutamate and inosinate work together.

Umami versus saltiness

Umami is a distinct basic taste and is not the same as saltiness. Salt can enhance the perception of flavour, but adding salt does not create the same taste sensation as glutamate-rich ingredients.

Chef’s tip: build umami with ingredients such as mushrooms, tomatoes, aged cheese, kombu and fermented seasonings. Balance savoury depth with acidity, freshness and texture so the dish does not become heavy.