Have you ever tasted something delicious that just didn’t fit into the basic flavor categories of sweet, sour, bitter, or salty?
That’s the fifth taste, the unsung hero — umami. It is often described as savory with a brothy or meaty quality that coats the tongue, and it leaves diners with watering mouths and long-lasting satisfaction. Adding foods that embody all this umami goodness to your cooking can take dishes to a whole new level.
Umami was discovered by a Japanese chemist in 1908, but the flavor has been a part of everyday life well before it was given a name. The savory quality of umami foods is thanks to the amino acid glutamate and ribonucleotides, like inosinate and guanylate. Those names may be unfamiliar, but there’s a good chance you’re aware of their artificial counterpart — monosodium glutamate (MSG). Though this additive can enhance how a dish tastes, it has also been known to cause headaches, heart palpitations, and other side effects in some people. So, choosing natural, whole foods that deliver an umami punch is a far better choice.
If you’ve ever eaten a Canyon Ranch meal, you’ve experienced how creating the perfect balance of flavors can delight your taste buds — and even help you reduce salt and fat in your diet. Try working with some of the following umami-rich ingredients to see how the fifth taste can add yet another layer of flavor to your dishes, and consider some of our recipes that let umami shine.
Olives/Olive Oil
Olives and olive oil add a savory, meaty flavor that helps highlight and deepen the other notes of a dish. As an added bonus, they’re both high in healthy fats. But keep in mind that they’re also high in calories, so just a touch will do the job. We recommend cold- or expeller-pressed, organic olive oil.
Mushrooms
Mushrooms contain a large amount of glutamate and can increase umami in a host of dishes, including soups, sauces, sides, and entrees. Dried mushrooms have higher guanylate content, so use them if you want an even stronger umami kick.
Parmesan and Romano Cheeses
No wonder Italian cuisine is considered one of the world’s tastiest: These classic cheeses are full of umami flavor. Adding the rind to marinara sauce or minestrone soup as it simmers will bring forth the flavor of the vegetables and spices. Delizioso!
Prosciutto
Have you ever noticed how much sweeter melon tastes when it’s wrapped in prosciutto? That’s a prime example of the power of umami. Hints of salty and savory heighten the other taste components to make each bite more satisfying.
Soy Sauce
Soy sauce isn’t just for Asian cooking. There are a few different types that vary widely in flavor and can work in a variety of cuisines. Try koikuchi as a nice all-purpose option, or tamari for a more assertive flavor. Regardless of which you choose, go easy when you pour, as soy sauce contains a considerable amount of sodium.
I'm an enthusiast with a deep understanding of culinary sciences and flavors, particularly when it comes to the intriguing world of umami. My passion for this fifth taste goes beyond the basics of sweet, sour, bitter, and salty – I delve into the intricate realm of savory delights that leave taste buds yearning for more.
Umami, often described as a savory sensation with a brothy or meaty quality that lingers on the palate, was officially discovered by a Japanese chemist in 1908. However, its influence on our culinary experiences has been present long before receiving a formal name. What sets umami apart is its association with specific compounds, namely the amino acid glutamate and ribonucleotides like inosinate and guanylate.
Now, let's talk about monosodium glutamate (MSG), the artificial counterpart of these natural umami-inducing compounds. While MSG can enhance the taste of dishes, it has been associated with side effects like headaches and heart palpitations in some individuals. Hence, opting for natural, whole foods that deliver the umami punch is not only a healthier but also a more satisfying choice.
To elevate your culinary adventures with umami, consider incorporating the following ingredients:
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Olives/Olive Oil: These add a savory, meaty flavor that enhances and deepens the other notes of a dish. Opt for cold- or expeller-pressed, organic olive oil to maximize the umami goodness.
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Mushrooms: Rich in glutamate, mushrooms can elevate the umami profile of soups, sauces, sides, and entrees. Dried mushrooms, with higher guanylate content, provide an even stronger umami kick.
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Parmesan and Romano Cheeses: These classic cheeses are renowned for their umami-rich flavor. Adding the rind to simmering marinara sauce or minestrone soup intensifies the overall taste.
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Prosciutto: The marriage of sweet melon and salty, savory prosciutto exemplifies the power of umami. Its hints of saltiness and savoriness heighten the overall satisfaction of each bite.
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Soy Sauce: Beyond its association with Asian cuisine, soy sauce comes in various types with distinct flavors. Koikuchi serves as a versatile, all-purpose option, while tamari offers a more assertive flavor. Exercise caution with the pouring, as soy sauce contains a significant amount of sodium.
By embracing these umami-rich ingredients, you can transform your culinary creations, unlocking a new layer of flavor that tantalizes the taste buds and enhances your overall dining experience.
