What is Umami?
Better known as the fifth taste, Umami packs a mouthwatering punch! It’s the perfect combination of salty, sweet, bitter and sour. According to the Guardian, can be described as a “pleasant savory taste, and was coined in 1908 by a chemist at Tokyo University called Kikunae Ikeda. He had noticed this particular taste in asparagus, tomatoes, cheese and meat, but it was strongest in dashi – that rich stock made from kombu (kelp) which is widely used as a flavor base in Japanese cooking. So he homed in on kombu, eventually pinpointing glutamate, an amino acid, as the source of savory wonder.”
What Does it Taste Like?
Since its the perfect blend of sweet, salty, sour and bitter, Umami can be hard to pinpoint. But like most things, you know it when you see it! (and in this case, taste it!) For instance, our grass fed chili paired with thick slices of parmesan and chives can produce an umami flavor
Which Foods Should I Be Eating?
Umami taste is common to foods that contain high levels of glutamate – so it naturally occurs in fish, cured meats, mushrooms, vegetables, green tea, soy sauce, and yeast products. Anchovy paste in Cesar salads are another great example of that rich, savory flavor. Beef – especially marinated beef – can produce an umami taste. Follow this link for a delicious beef marinade.