As Sydney caterers, we love food for its disctinctive tastes and textures. When it comes to taste, a popular topic is “umami.” If you’re not familiar with it, well here is your crash course into its origin and where you might find it.

What is Umami?

Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. It is often described as a savoury or meaty taste and is associated with the flavour of certain foods, particularly those rich in glutamate. Umami is characterised by a pleasant, savoury, and mouthwatering sensation on the palate.

Foods that are naturally high in umami include ingredients like tomatoes, soy sauce, mushrooms, aged cheeses, and certain meats such as beef, pork, and chicken. Umami is often used to enhance the overall flavour of dishes and is a key component in many cuisines around the world, especially in Asian cooking.

Who Identified It First as a Distinct Taste?

The term “umami” itself comes from Japanese and can be translated to mean “pleasant, savory taste” or “deliciousness.” It was first identified and named as a distinct taste sensation by Japanese scientist Kikunae Ikeda in the early 20th century. Today, umami is recognised as an important element in the culinary world and plays a crucial role in creating complex and enjoyable flavors in various dishes.

Glutamate-rich Foods for a Complex, Savoury Experience

Umami-rich dishes often feature ingredients that naturally contain glutamate, which is a key compound responsible for the savoury taste associated with umami. Here are some dishes and foods that are known for their umami flavours:

Tomato Sauce

Tomato-based pasta sauces, such as marinara or Bolognese, are known for their umami-rich taste, thanks to the ripe tomatoes used in their preparation.

Parmesan Cheese

Aged Parmesan cheese is a classic example of a cheese with a strong umami flavour. Grated Parmesan often enhances the savory profile of pasta dishes, salads, and risottos.

Soy Sauce

Soy sauce is a staple in Asian cuisine and is prized for its salty and umami taste. It’s commonly used in stir-fries, marinades, and dipping sauces.

Grilled Meats

Grilling meats like beef, pork, and chicken can create a crust that is rich in umami. The Maillard reaction, which occurs during grilling, enhances the savoury taste.

Mushrooms

Many varieties of mushrooms, such as shiitake and porcini, have a pronounced umami flavour. They are used in various dishes, from stir-fries to risottos.

Anchovies

These small, oily fish are packed with umami. Anchovies are often used sparingly in sauces, dressings, and Mediterranean dishes to add depth of flavour.

Seaweed and Nori

Seaweed and nori, commonly used in sushi, are rich in umami compounds. They contribute to the overall savoury taste of sushi rolls.

Broths and Stocks

Broths and stocks made from simmering meat, bones, and vegetables are concentrated sources of umami. They form the base for many soups, stews, and sauces.

Aged Balsamic Vinegar

Traditional aged balsamic vinegar has a sweet and tangy flavour with underlying umami notes. It’s often drizzled on salads and grilled vegetables.

Roasted Vegetables

Roasting vegetables like tomatoes, bell peppers, and eggplants caramelizes their natural sugars, intensifying their umami flavour.

These dishes and ingredients showcase the diverse range of culinary experiences that umami can offer. Umami not only adds depth and complexity to food but also contributes to the overall satisfaction and enjoyment of a meal.