This additive has been banned from cosmetics, but not from food
Japanese chemist Ikeda Kikunae isolated glutamic acid from kelp in 1907. He proposed the link between this amino acid and a taste he called umami.
Why do we crave umami? Although there’s a biological explanation for it regarding nutritional chemistry, there might also be a psychological one.
Tastebuds help us detect flavors like salt and avoid toxins. And did you know we have several tastebuds dedicated to recognizing umami?
You see, the taste of umami is highly associated with extremely rich sources of amino acids. For most of us, this means that the first food (breastmilk) was a massive source of umami flavor.
One way is to increase the use of amino acids and nucleotide-rich ingredients. What does this look like? It looks like specific ingredients containing compounds like alanine, aspartic acid, glutamic acid, and proline.
Umami is common in Japanese cuisine, but it’s arguable that it’s a cornerstone of all cuisine. It’s only become common as a word in places like Europe recently, but we’ve all been subconsciously striving for it.
Umami isn’t a new thing. It’s been around since the dawn of ancient civilizations. For example, the fermented fish sauce called garum was widely used as a seasoning by Phoenicians, Greeks, and Romans.
In Asia, soy sauce was created by fermenting soybeans. We assume it just tastes salty, but it’s not the case. One scientist proved it.
The cooking of the food is also very important, because it results in the degradation of protein into its constituent amino acids.
Some examples are soy sauce (soybeans and wheat), miso (soybeans and rice or barley), cheese (milk), and sake (rice).
It’s not limited to savory foods. Some baked goods and cakes can have an umami flavor. In some cases, it’s the amino acids in the butter and browning of sugar and flour.
Fermentation is the least accessible method of increasing umami. However, it can be the most effective because microbes and enzymes present during fermentation break down proteins into amino acids.
Umami taste spreads across the tongue, lasts longer than other basic tastes, and often provides a mouthwatering sensation.
Fermented-aged products with yeast cultures like cheese, shrimp pastes, fish sauce, and vegemite are also sources.
Fish, shellfish, cured meats, meat extracts (broth), ripe tomatoes, Chinese cabbage, spinach, and celery are all sources of umami.
One simple pair is to make shrimp (nucleotide) with walnuts (an umami food). Honey walnut shrimp is a classic dish that will hit your umami senses.
What we’re looking for is nucleotide-rich foods. These include shrimp, steak, chicken, lentils, asparagus, spinach, mushrooms, and anchovies.
It’s become a popular flavoring amongst food manufacturers because it improves the taste of low-sodium offerings.
In its purest form, it’s the taste of MSG, which is often added to meals to make them tastier.
It’s one way of making something tasty while not overdosing on elements that are harmful to the body in high doses like sugar and salt.
It can sound rather scientific when we speak about food and chemistry at the same time, but it’s important to take a step back. Don’t get overwhelmed.
The United States Food and Drug Administration has designated the umami enhancer monosodium glutamate (MSG) as a safe ingredient. However, many people report themselves to be sensitive to it.
The number of tastes that we have can still be debated, but it seems like umami has got its foot in the door and is now widely accepted. For example, spicy isn’t.
The FDA concluded after some research that they were able to identify mild symptoms for someone who consumed an unrealistic amount of MSG.
Another Japanese dish, teriyaki-style chicken is glazed with soy sauce and sake or mirin (sweet wine). Garlic and fresh ginger are often added to the mixture, too.
Now, let's look at some classic dishes benefiting from umami. Chicken katsu is a Japanese dish made with chicken thighs, almond flour, potato, toasted sesame oil, and coconut aminos.
This is a French dish made with chicken that is braised with wine, lardons, mushrooms, garlic and sometimes other vegetables.
Browning things, whether it be bread or onions, cause something called the Maillard reaction. This is a chemical reaction between amino acids and reducing sugars.
Popular in the UK and Ireland, this dish is made with beef, onions, garlic, miso paste, fish sauce, carrots, potatoes, and turnip.
Sources: (Healthline)
See also: How the food industry tricks you into eating more and more ultra-processed foods
Scientists have discovered that there's another taste with its own taste receptors that we haven't been aware of. It's umami! What causes us to taste umami is little more complicated than some of the other basic tastes. Salt makes food taste salty, and sugar makes food taste sweet. Umami is often created through the ingredients we use and the way we cook them. It's more common in some cuisines than others, and there are ways of increasing it (MSG, anyone?).
To learn about the flavor that is very often ignored but makes food taste better, click through this gallery.
Exploring the fifth taste: Umami and how to use it
The thing you've been yearning for your entire life
FOOD Cooking
Scientists have discovered that there's another taste with its own taste receptors that we haven't been aware of. It's umami! What causes us to taste umami is little more complicated than some of the other basic tastes. Salt makes food taste salty, and sugar makes food taste sweet. Umami is often created through the ingredients we use and the way we cook them. It's more common in some cuisines than others, and there are ways of increasing it (MSG, anyone?).
To learn about the flavor that is very often ignored but makes food taste better, click through this gallery.