Umami

What is Umami?

Umami is a Japanese word that refers to the savory flavor that indicates the presence of certain amino acids (glutamates) in foods. This flavor can be naturally occurring or enhanced by aging and fermentation.

These amino acids are not essential nutrients as our bodies naturally produce them. Instead, we can think of them as flavor enhancers, encouraging us to eat the fat, protein, and vitamin-rich foods that we need to survive.

Umami Origins

The amino acids Glutamate and the ribonucleotides Inosine and Guanosine in meat, fish, and vegetables are responsible for the savory flavor found in meat, seafood, fruits, vegetables.

The process of fermenting foods using yeast or mold concentrates amino acids during the aging process.

When foods rich in glutamates are combined with vegetables or fermented products that contain ribonucleotides, the umami flavor is intensified.

Cuisines around the world have long taken advantage of this synergy, pairing glutamate-rich meat or fish broths with umami-enhancing vegetables and fermented sauces.

How to find Umami

Umami can be tricky to isolate on the palate- in fact, it is often experienced as more of a sensation than a flavor.

Umami flavor is present in more foods than you may realize. Once you know where it comes from, you can learn how to build it into your everyday cooking.

This tasting guide will help you learn to identify the sensation of umami.

You’ll Need:

2-3 types of Umami Rich foods (refer to the Finding Umami chart for ideas)

1/4 cup hummus, cream cheese, or whipped feta

2 pieces of shaved parmesan or seaweed snacks

5-6 olives or cherry tomatoes

1 tablespoon miso paste mixed with warm water

1 teaspoon umami-boosting herbs like dill, sumac or mustard (or try our Umami Boost spice blend)

1/4 teaspoon soy sauce/tamari/shoyu/garum

1-2 plain crackers

8 ounces room temperature water

  • Arrange your umami foods on a platter and/or in small bowls. Have a sip of water and a cracker to cleanse your palate.

  • Begin by using all of your senses- note appearance, aroma, and sound.

  • Bring the food to your nose and inhale deeply. Take a small bite and chew slowly, allowing it to coat your entire mouth before swallowing.

  • Does the flavor coat your mouth? Does it linger on your tongue after the other flavors have dissipated? If the answer is yes, you’re tasting umami!​​

  • Cleanse your palate again with water and a bite of bread then repeat these steps with the other foods. Which foods are more umami than others?

  • Try combining items for more flavor. Wrap a tomato in seaweed or sprinkle Umami Boost on a dollop of hummus.

Unexpected Pairings with Umami

We love to include umami rich foods in recipes where you wouldn’t expect it, like this miso caramel sauce.

A touch of white miso amplifies the flavor of the Maillard Reaction- the roasted, caramel flavor that occurs when proteins are cooked over high heat- in this straightforward but complexly flavored dessert.

You’ll Need:

  • 1 cup granulated sugar

  • 1/4 cup (4 tablespoons) salted butter, cut into ½-inch pieces

  • 1 1/2 cups crème fraîche

  • 2 tablespoons white miso paste 

  • Heavy-bottomed saucepan or copper pot

  • Long-handled whisk and oven mitts

  1. Add 1/2 cup of the sugar to the copper pot or heavy-bottomed saucepan. Cook the sugar over medium heat without stirring until mostly liquified, then stir to mix in any unmelted sugar. When there’s no more dry sugar, but the sugar is not bubbling, add the other 1/2 cup of sugar and repeat the process.

  2. When all of the sugar has melted, and there are no lumps, put on oven mitts, increase the heat, and stir until it looks clear and is starting to darken. Add the butter and crème fraîche, mixing with a whisk. Stand back as it may bubble up dramatically.

  3. Cook, stirring frequently, for about 5 minutes or until the caramel reaches 225°F.

  4. Turn off heat, then whisk in miso paste until combined. Pour into a serving dish store in a jar in the refrigerator.

  5. Serve with apple slices, drizzle over ice cream, or pair with a dark red wine.