2024-04-26 20:00:04
Have you ever tried a dish and wondered: what makes it so delicious? The answer may lie in a flavor that goes beyond sweet, salty, bitter and sour: umami.
Last update: April 26, 2024
Umami flavor adds extra enjoyment to foods and may be the secret behind many delicious dishes. The subtle presence of certain ingredients can have a very profound impact on our culinary experience.
Umami is a Japanese word that can be translated as “tasty” or “delicious.”. In this article, we tell you about the fifth flavor and what are the foods where you can find this very special taste.
What is umami?
It is a complex, meaty and satisfying flavor that adds an exquisite dimension to foods that contain it. It has the peculiarity of improve the overall flavor of food, by modulating the sweet taste, enhancing the salty taste and suppressing acidity and bitterness. In this way, its presence provides a more satisfying and complete gastronomic experience.
Umami is often described as a flavor that lingers and develops slowly on the palate, leaving a lasting feeling of fullness. When detected, the body responds increasing salivation and the secretion of digestive juices.
Umami is a subtle, complex and long-lasting taste experience.
In scientific terms, the umami is related to the presence of specific compounds such as glutamate, inosinate and guanylate. Monosodium glutamate, or glutamic acid, is a common amino acid in plant and animal proteins. Inosinate is found mainly in meats, while guanylate is more abundant in mushrooms.
Some of these substances are used in the food industry as additives to enhance the flavor of some products. But umami is also naturally present in many foods in our diet. Write down these 10 options that concentrate this exquisite and unforgettable flavor.
1. Salary combo
The umami flavor of kombu seaweed is due to its glutamate content.
kombu seaweed They are a rich source of glutamic and inosinic acid. These plants are essential elements in Asian cuisine and have gained popularity in Western cuisine.
Kombu seaweed can be considered responsible for the discovery of the fifth flavor.
This is because the term umami emerged in 1908 when Professor Kikunae Ikeda of Tokyo Imperial University discovered that glutamate was mainly responsible for the delicious flavor of broth made from these marine plants.
This unique taste sensation was identified as different from the other four known basic tastes and was named umami. This Japanese term arises from the combination of the words “umai” (delicious) and “mi” (flavor).
Kombu comes in different forms: fresh, powdered or dehydrated to reconstitute in water. It is used to prepare broths dashi and other soups. A little touch of kombu seaweed can transform an ordinary broth into something more refined and exciting.
2. Tomato
Ripe tomatoes have higher levels of umami flavor.
Tomato is a simple, everyday product that stands out for its umami flavor. As it matures, its glutamic acid content increases, which gives it its characteristic and delicious taste.
Whether fresh or cooked, tomatoes are an exceptional source of umami. This flavor reaches quite high levels when the fruits are dried, since the process reduces humidity and concentrates glutamate.
Including tomatoes in your dishes will allow you to delight in this exquisite flavor. Use them in sauces, pizzas, salads or just on a slice of bread.
3. Parmesan cheese
Parmesan cheese is a food with an intense umami flavor.
Parmesan cheese is one of the star foods when it comes to umami flavor. Its long and complex maturation process concentrates glutamic acid, which gives it that intense taste that characterizes it.
A small portion of this aged cheese is capable of enhancing the flavor of any dish in which it is used. That is why it is so popular in Italian cuisine and many people consider it indispensable in their recipes.
As aged cheeses age, their proteins are broken down into free amino acids through a process called proteolysis. This increases the levels of free glutamic acid, enhancing its umami flavor.
When Parmesan cheese has been aged for 24 to 30 months, its umami flavor tends to be quite pronounced.
Parmesan cheese, in particular, stands out for its high glutamic acid content, with levels ranging between 1,200 and 1,680 milligrams per 100 grams. But Other aged cheeses also have this characteristic flavor: Comté cheese, Cabrales and Roquefort are some examples.
4. Anchovies
Anchovies contain inosinate and glutamic acid. Credits: Walter Bichler/Pixabay.
Anchovies are great protagonists among foods with umami flavor. This fish undergoes a process that includes filleting, salting, maturing and subsequent marinating in olive or sunflower oil. During this treatment, proteins are broken down, becoming amino acids, including the famous glutamate.
In addition to glutamic acid, anchovies naturally contain inosinate, another umami compound found in many fish. Both compounds have a synergistic effect that enhances the umami flavor of the foods that contain them.
Inosinate or disodium inosinate is an umami compound that is often used as a food additive.
This combination of flavors makes anchovies an indispensable ingredient in Mediterranean cuisine and a popular choice around the world. Take advantage of these small fish to enhance the flavor of your preparations.
5. Sardines
Sardine is a blue fish with glutamic acid.
Sardines are other fish that also stand out for their umami flavor. Like anchovies, contain glutamic acid and inosinic acidwhich gives them their characteristic exquisiteness.
Whether fresh, canned or smoked, sardines add a unique richness to any recipe. For this reason, they are a popular ingredient in Asian, Spanish and Italian cuisine.
6. Bonito
He katsuobushiwhich concentrates the umami flavor, is made with bonito fish.
Bonito is another fish that provides an intense umami experience, especially in the form of dried flakes, also known as katsuobushi. This classic ingredient of Japanese cuisine concentrates this flavor even more.
The process of making the katsuobushi It includes drying and smoking the fish, which enhances its glutamic acid content. This preparation is capable of enhancing a wide variety of dishes:
- Soup
- Stews
- Rice
- Salads
7. Red meat
Cooking red meat very well intensifies the umami flavor.
Red meat, especially lean cuts of beef and pork, such as sirloin, It is known to contain high levels of glutamic acid and inosinate. This explains why a good steak can be so flavorful and satisfying to the palate.
Long cooking is the best way to bring out the fifth flavor. Dried, aged, or processed meats also tend to have more glutamate and inosinate than when they are fresh. A clear example of this is enjoying a slice of Iberian ham, where you can appreciate the richness and complexity of umami in each bite.
8. Arrows
Mushrooms are rich in guanylate.
Mushrooms—including mushrooms, shiitakes and truffles—are foods recognized for their intense and delicious umami flavor. The presence of glutamate and guanylate are responsible of its characteristic complex and earthy flavor.
Mushrooms are an excellent source of umami, which makes them a guarantee of success when added to any dish. Their flavor is enhanced even more when they are sautéed together with other foods rich in umami, such as tomato, serrano ham or asparagus.
The mushrooms shiitakevery popular in Japanese cuisine, can be enjoyed both fresh and dried. When they dry, guanylate is concentrated, maximizing its umami flavor. When rehydrated they can be used in slow-cooked dishes, adding exceptional depth and richness of flavor.
9. Soy sauce
Soy sauce has high levels of glutamic acid.
soy sauce is a fermented condiment recognized for its high levels of glutamic acid, which gives it a distinctive umami flavor. This ingredient is essential in Asian cuisine and is used to enhance a wide variety of dishes.
It complements preparations such as rice, fish and meat, adding that special touch that only umami can provide.
Although soybeans can be consumed whole, they generally undergo fermentation processes to produce a variety of products, such as tofu, tempehmiso and soy sauce.
During processing, proteins are broken down into free amino acids, producing the increased total glutamate content in a significative way. This explains the umami flavor of these legume-based products.
10. Green tea
Glutamate is responsible for the umami flavor in green tea.
Green tea is recognized for its significant amount of glutamate, responsible for imparting the delicious umami flavor. When you try it, it is possible to perceive a distinctive sweet, bitter and umami experience.
Green tea is also rich in theanine, an amino acid with a structure similar to glutamate. Several studies, such as research published in the journal Beveragesshow that this substance also contributes to the high levels of umami compounds present in this drink.
A flavor experience
Umami isn’t just a flavor, it’s a culinary experience that adds depth and satisfaction to every bite. By incorporating foods rich in glutamate, inosinate or guanylate into your dishes, You enhance its flavors, add complexity and add an extra exquisiteness that your palate will appreciate..
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