A selection of natural umami-rich ingredients including sardines, kimchi, soy sauce, shiitake mushrooms, ripe tomatoes, Parmesan cheese, and kombu seaweed arranged on a bright white countertop in a modern kitchen.
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umami

What is umami?

Sweet, sour, salty and bitter we all know. But there is a fifth basic taste: umami. Although the name may sound exotic, you encounter umami almost every day. Think of a piece of aged cheese, a ripe tomato, mushrooms or a well-made stock.

Umami provides a full, savory flavor that makes dishes richer and deeper. It is often the reason a dish has "that little extra," without you being able to point to exactly why.

In this blog you will read what umami exactly is, where it comes from and how you can easily add more umami to your own dishes.

 

What does umami mean?

The word umami comes from Japanese and roughly means "delicious savory taste" or "pleasant taste".

The taste was described in 1908 by the Japanese scientist Kikunae Ikeda. He discovered that the savory taste of kombu (a type of seaweed) was caused by glutamate, a naturally occurring amino acid.

Since then, umami has been recognized worldwide as the fifth basic taste, alongside:

  • Sweet
  • Sour
  • Salty
  • Bitter
  • Umami

What does umami taste like?

Umami is hard to describe in one word.

You don't taste a pronounced saltiness or sweetness, but rather a:

  • full flavor
  • savory depth
  • rich finish
  • mouth-filling sensation
  • long-lasting taste experience

That is precisely why umami is often described as the taste that makes dishes "complete."

 

Where does umami come from?

Umami mainly arises from natural compounds such as:

  • glutamate
  • inosinate
  • guanylate

These compounds occur naturally in many ingredients.

Often the amount of umami increases when products are:

  • ripening
  • drying
  • fermenting
  • slowly cooked

That is why aged cheeses, for example, taste much more savory than young cheese.

 

Ingredients that naturally contain a lot of umami

Many everyday products are surprisingly rich in umami.

 

Vegetables

  • tomatoes
  • sun-dried tomatoes
  • mushrooms
  • shiitake
  • onion
  • garlic

Cheeses

  • Parmesan
  • aged Gouda
  • Pecorino

Meat and fish

  • beef
  • chicken
  • ham
  • anchovies
  • tuna
  • sardines

Fermented products

  • soy sauce
  • miso
  • kimchi
  • fish sauce

Other

  • seaweed
  • stock
  • yeast extract

Why does umami make food so tasty?

Umami enhances other flavors.

As a result, dishes gain more balance and seem fuller and richer in taste.

That is also the reason why ingredients such as:

  • a bit of Parmesan
  • a splash of soy sauce
  • tomato paste
  • mushrooms

often give just that extra bit of flavor without the dish becoming noticeably saltier.

 

How do you add more umami to your dishes?

You don't need to buy complicated ingredients.

Often you achieve a lot by combining smartly.

 

1- Add mushrooms

Button mushrooms and shiitake add lots of depth to pastas, soups and sauces.

2- Use tomato paste

Fry tomato paste briefly before adding liquid. This makes the flavor more intense.

3- Choose aged cheese

A little grated Parmesan or aged cheese makes pastas, risottos and casseroles richer in flavor.

4- Use soy sauce

A small splash of soy sauce enhances stews, stir-fries and marinades.

 

Work with herbs and spices

Although herbs and spices themselves do not always contain much natural umami, they enormously enhance the overall taste experience. Think of garlic, paprika, onion, pepper, cumin and oregano. With the right combination you create a richer, deeper flavor without needing much salt.

At Natural Spices we therefore develop spice blends that give dishes more flavor with a balanced combination of herbs and spices, without added salt or sugar.

 

Is umami the same as MSG?

No.

MSG (monosodium glutamate, also known as ajinomoto) is the sodium salt of glutamate.

Glutamate occurs naturally in many foods such as:

  • tomatoes
  • Parmesan cheese
  • mushrooms
  • seaweed

So MSG is not the taste itself, but an ingredient that enhances the umami taste.

 

Is umami healthy?

Umami itself is not a nutrient, but a taste.

Many natural sources of umami fit well within a healthy diet, such as:

  • vegetables
  • mushrooms
  • legumes
  • tomatoes
  • fermented products

As always, the overall composition of your meal is more important than any single ingredient.

 

Conclusion

Umami is the fifth basic taste and provides that full, savory flavor that makes many dishes irresistible. From ripe tomatoes and mushrooms to aged cheese and soy sauce: natural sources of umami add extra depth without needing many ingredients.

By smartly combining umami-rich products with quality herbs and spices you can easily make dishes that taste fuller, richer and better balanced.

 

Frequently asked questions

1. Is umami salty?

No. Umami is a separate basic taste. Some umami-rich products do contain salt, but the taste itself is not the same as salt.

2. Which vegetables contain a lot of umami?

Tomatoes, sun-dried tomatoes, mushrooms, shiitake, onion and garlic are among the most well-known vegetables with a lot of natural umami.

3. Why does Parmesan taste so savory?

During the long aging process a lot of natural glutamate develops. This gives the cheese its characteristic umami flavor.

4. Can you add umami without salt?

Yes. Mushrooms, tomato paste, aged cheese, herbs and spices provide a lot of flavor without needing extra salt.

5. Which herbs go well with umami?

Garlic, onion, paprika, black pepper, oregano, thyme, rosemary and cumin excellently enhance the savory flavor of many dishes.