Umami, the fifth taste that we often overlook, is a Japanese term that means “deliciousness” or a “pleasant savory taste.” Unlike the other four primary tastes, umami is not easy to describe, and it is often found in fermented or alternatively aged food. Although this taste is relatively new in the Western world, creating that umami flavor is not so difficult; all it takes is a little bit of knowledge and practice. In this article, we will be discussing how to make umami, the science behind it, and its benefits to our health.
The Science of Umami: What is Umami?
Umami is a taste that our tongue can detect through the presence of the amino acids, glutamate, and inosinate, which are naturally found in certain foods. While it’s often referred to as a “meaty” or “savory” taste, umami is not limited to those types of dishes. In fact, it is often found in vegetable dishes such as roasted tomatoes, mushrooms, and soy sauce.
The taste of umami is made possible because of a specific receptor called umami receptor, which is responsible for detecting the presence of glutamate and inosinate. These receptors are located in the tongue and mouth, and they respond to glutamate by sending signals to the brain, which then translates this signal into a taste.
The Benefits of Umami
Although umami is not essential for our body’s functions, it’s a taste that can make our meals more enjoyable. It also has several benefits to our health:
- Enhances flavors: Adding umami to dishes enhances the flavor of other ingredients, making it a useful tool in cooking.
- Lower salt consumption: By adding umami flavors to your food, you can reduce the amount of salt you use in your dishes.
- Contributes to a balanced diet: Umami-rich foods are often nutrient-rich and can contribute to a balanced diet.
- Helps reduce cravings: Adding umami to your diet may help you reduce your cravings for certain foods and make healthier choices.
Creating Umami
Ingredients with High Umami Content
While MSG, an artificial flavor enhancer, is often referred to as the umami taste, there are many natural ingredients you can use to create this savory taste in your dishes. Here are some ingredients that are high in umami:
| Ingredient | Umami Content |
|---|---|
| Tomatoes | Medium |
| Cured meat | High |
| Parmesan cheese | Very High |
| Mushrooms | Very High |
| Soy Sauce | Very High |
| Miso paste | Very High |
Cooking Techniques that Enhance Umami
There are also several cooking techniques that can help enhance the umami taste in your dishes:
- Browning: When you brown food, such as sautéing onions or browning meat, you create a chemical reaction called the Maillard reaction, which produces a complex, umami-rich flavor.
- Braising: Braising is a cooking technique where you cook food in a small amount of liquid on low heat, allowing the food to stew in its own juices. This technique enhances the umami taste in meat and vegetable dishes.
- Roasting: Roasting vegetables, such as tomatoes or mushrooms, concentrates the flavors and increases their natural umami content.
Combining Ingredients with High Umami Content
One way to create the umami taste in your dish is to combine several ingredients that are high in umami. Here are some examples of how you can combine ingredients:
- Tomatoes + Parmesan cheese + garlic.
- Mushrooms + soy sauce + beef broth.
- Soy sauce + mirin + sake + sugar.
Conclusion
Creating umami is not as challenging as it may seem. By using the right ingredients, cooking techniques, and combining several umami-rich ingredients, you can enjoy the savory taste in your dishes while reaping the benefits to your health. Enhanced flavor, reduced salt consumption, a balanced diet, and reduced cravings are just some of the advantages of adding umami to your diet.
FAQs
1. Is umami limited to certain types of dishes?
No. Although umami is often associated with meat-based dishes, it can also be found in vegetarian and vegan dishes such as roasted vegetables and soy sauce.
2. Can I create umami without using ingredients high in umami content?
Yes, you can. By using specific cooking techniques such as browning, braising, and roasting, you can enhance the umami content of your dishes.
3. Is MSG the same as umami?
No, MSG is an artificial flavor enhancer that is often referred to as the umami taste. Umami is a natural taste that is present in certain food ingredients.
4. Are there any harmful effects of consuming umami?
No, there are no harmful effects of consuming umami. It is a safe and natural taste that can be enjoyed in moderation as part of a balanced diet.
5. How can I reduce my salt intake by using umami?
By adding umami flavors to your dishes, you can reduce the amount of salt you use in your cooking. Umami-rich ingredients add depth and complexity to your dish, making it unnecessary to add additional salt.