A Japanese chemist identified umami more than 100 years ago, but it’s taken the Western world a bit longer to embrace. While fewer than half of all Americans can identify umami, chances are, you’ve already developed a craving for it. It’s not sweet or sour, salty or bitter, but once you experience umami, you’ll keep coming back for more.
Umami is the backbone of dishes that feel deeply comforting, found in the richness of a slow-cooked stew or the depth of flavor in a sun-ripe tomato. Despite its powerhouse performance in so many savory foods, many people don’t even know what it is — or how to find it.
What exactly is umami?
Remember the taste map of your tongue that was taught in elementary school? Go ahead and throw that out — it was all wrong as stated by Smithsonian Magazine. Umami is often called the fifth taste on your tongue, joining the sweet, sour, salty and bitter receptors.
But there are actually five tastes on your tongue: sweet, salty, bitter, sour and umami. And worse yet, those receptors are all over your tongue; far from what we have learned in school.
But unlike the other four, which are easy to taste and describe, umami is more about savory, depth and richness in foods. According to Biomega, the term was identified in 1908 by scientist Kikunae Ikeda, who discovered that the amino acid monosodium glutamate was responsible for this rich, savory flavor. Today, we recognize umami as a key part of what makes many foods crave worthy.
Why do we love umami?
Umami Information Center states that umami is closely involved in protein digestion and absorption, making it vital in our bodies. Often, it’s linked to protein-rich food; our bodies crave nutrients, and umami-heavy ingredients are often packed with protein.
Biology aside, umami adds complexity to dishes, making them feel more satisfying. Better yet, foods high in umami don’t just taste good on their own. They enhance other flavors in your dishes and can balance sweetness, reduce bitterness and make dishes feel more rounded and complete.
Hunting umami-rich foods
Even if you’ve never heard of umami, you’ve tasted it without knowing. Fermented foods such as prosciutto, salami, sauerkraut and soy sauce are considered to have umami. Another food a lot of us enjoy is Parmesan cheese, it offers a deep, salty-nutty richness that lasts.
Roasted foods provide a natural boost of umami, try roasting bones for broth, or slow-roasted vegetables for sides. Tomatoes are a great example of accessible umami, and when cooked, their umami intensifies. Mushrooms of all types that are used in all ways add a deep, earthy flavor to many dishes.
Adding more umami
Looking to boost your umami experience? You’ll find it with layers of flavor in your foods. Here are a couple of simple ways to make food taste richer without adding more salt or fat. Pick and choose to find what works best for you.
Tomato paste, parmesan and mushrooms
Cook with tomato paste — this deep hearty ingredient can be kept in a tube in the fridge and added to soups, stews and sauces. Or reach for Parmesan and add a sprinkle of cheese to pasta or salads. Likewise, add mushrooms wherever and whenever you can. Don’t like mushrooms? Try dried and powdered mushrooms for and extra boost of flavor.
Fermented foods
Turn to fermented foods such as sauerkraut, kimchi, salami and more for a boost of deeply pleasurable taste. Or play with fish sauce, anchovies or anchovy paste. A little goes a long way in stews, dressings, marinades and the like.
Worcestershire sauce and miso
Boost the flavor of your dishes with Worcestershire sauce and don’t hesitate to try it in all kinds of recipes. Use miso in butter, salad dressing or mashed potatoes, and even baked goods for a real twist.
Cook low and slow
Slow cook or roast ingredients because cooking low and slow intensifies flavors when things get caramelized. Try bones for broth, root or cruciferous vegetables, mushrooms or onions for deep flavor.
Don’t miss out
While umami is often subtle in dishes, when you don’t have it, you will taste it and feel it. Once you start paying attention to the deeply pleasurable addition of umami to your recipes, you will find yourself hunting for new ways to add it to your favorite meals.
Add key ingredients to your pantry, and play with layers of flavor, from salads to stews and even desserts. Your friends and family will notice you’ve leveled up your cooking and baking skills, but they won’t quite be able to put their finger on what is different.
Laura Sampson is the writer behind Little Frugal Homestead. She and her husband, Jack, are two Gen-Xers living in a 90-year-old farmhouse in Alaska. They keep chickens and honey bees and grow a garden and small orchard; their dream is to live well within their means on their little piece of land.