pop & funanalysisThe Conversation: Food1908 · Japan

What is umami?

the gist

Umami is the fifth basic taste, alongside sweet, sour, salty and bitter, and it is the savoury, meaty, brothy flavour. It comes mainly from glutamate, a form of the amino acid glutamic acid. Japanese chemist Kikunae Ikeda identified it in 1908 while studying kombu seaweed, and it was accepted as a basic taste in the early 2000s after researchers found dedicated receptors for it on the tongue. Umami has a synergy effect: glutamate tastes far stronger when paired with compounds such as the inosinates in dried bonito. That is why dashi, aged cheese, mushrooms and cured meats all taste so savoury.

so what

Umami explains why many traditional dishes taste satisfying without much salt or fat, and it shaped how Japanese cooks and food scientists think about flavour. Western cooks often reach for soy sauce or Parmesan to get the same effect without naming it.

more on this

background

Umami ( from Japanese: うま味, pronounced [ɯmami]), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats.

People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

From Wikipedia: Umami (CC BY-SA 4.0) ↗

The Conversation

Illustrative photo · Melissa Doroquez, CC BY-SA 2.0, via Wikimedia Commons