Umami-The Fifth Taste

When someone is curious about what sour tastes like they try a lemon, sweet-eat some sugar, salty-have a dash of salt, bitter-take a chance with bitter melon. If someone asks about umami, what do you suggest? For many years, we only knew of the 4 basic tastes until a man by the name of Dr. Kikunae Ikeda discovered there was room for one more.

"It is usually so faint and overshadowed by other stronger tastes that it is often difficult to recognize it unless attention is specifically towards it" -Kikunae Ikeda

Dr. Ikeda started his journey to understanding this fifth flavor by investigating konbu, a type of kelp in a Japanese fish broth called Dashi. Due to its unique flavor, Dr. Ikeda broke down the components and conducted a chemical analysis on the broth to understand what made it so delicious. He discovered an amino acid called glutamate that gave Dashi the umami flavor he'd been so curious of. Glutamate is naturally found in many foods such as meat, seafood, and vegetables. It is described to have a pleasingly "meaty" taste that coats the palate with long lasting flavor. It's no wonder why Dr. Ikeda named this discovery, umami, which derives from the Japanese word umai, commonly used to describe something pleasant or delicious, and the word mi, meaning taste. If you're asking yourself why umami was only recently revealed as a basic flavor, it's mainly because scientists only discovered the taste receptors for umami in the year 2000. As the science of taste continues to evolve, more receptors are being discovered.

Umami can be found in a variety of foods and ingredients throughout the world either naturally or processed for long preservation. Glutamate and other umami properties are used to enhance the flavor and richness to traditional dishes loved and valued by their native people. Japanese cuisine is abundantly based on umami-rich ingredients such as shoyu (soysauce), mushrooms, and miso (soybean paste). Other kinds of fermenting ingredients such as fish sauce are essential condiments in several cuisines throughout the world. Patis in the Philippines, nuoc mam in Vietnam, and num pla in Thailand have been abundantly utilized and cherished in Asian cuisines. This fermentation process includes adding salted seafood such as fish or shrimp, beans, and other ingredients then chemically breaking down the components to produce condiments rich in glutamate.

Here in the U.S, many of us can't live without more commonly known condiments such as tomato ketchup and barbecue sauce, all containing umami flavor. Tomatoes have been widely utilized for their umami taste and as the basis for many dishes and condiments such as Worcester sauce and chili sauce. Other foods naturally rich in umami flavor include chicken, beef, seaweed, seafood, mushrooms, Chinese cabbage, and so much more.

Before I end this post, I should also note that Dr. Ikeda created MSG (monosodium glutamate) as an umami flavor enhancer that is likely to cause people to jump out of their seats when they hear its name due to the controversial misunderstandings that it's deemed unsafe for consumption. However, without getting into the logistics and history behind it, let me just say, the FDA (Food and Drug Administration) has classified MSG as "generally recognized as safe." Though there is still no scientific evidence suggesting MSG causes adverse reactions, it is required by the FDA to be listed on a food label.

A relatively new term, many people are still unsure of the concept of umami and likely have never even heard the term before. I hope this post has given you somewhat of a better understanding and appreciation for this fifth flavor.

There is so much more to talk about when it comes to nutrition around the world and although my posts have come to an end, I hope your curiosity and interest in cultural cuisines continues beyond this blog!

Resources:

Cordelia A. Running, John E. Hayes, et. al. Individual Differences in Multisensory Flavor Perception. Multisensory Flavor Perception. (2016). Retrieved from: https://doi.org/10.1016/B978-0-08-100350-3.00010-9

International Glutamate Information Service. Discovery of Umami. Retrieved from: https://glutamate.org/basic/discovery-of-umami/

Google Arts and Culture. Umami culture around the world- umami information center. Retrieved from: https://artsandculture.google.com/exhibit/umami-culture-around-the-world /rALi2jI8v1IzIQ