If you’re a fan of flavors that make you go, “Wow, what is that?” you might just be an umami lover without even knowing it. Umami is that elusive, savory taste that doesn’t fit squarely into sweet, sour, salty, or bitter. You’ll find it in foods like soy sauce, mushrooms, Parmesan cheese, and matcha green tea! But what exactly is umami, and how can you describe this unique taste? Let’s dive into the world of umami, learn what makes it so satisfying, and explore a few foods that are absolutely packed with this “fifth taste.”
Umami 101: What is it, exactly?
Umami (pronounced oo-mah-mee) is a Japanese word that roughly translates to “pleasant savory taste.” It was first identified in 1908 by a Japanese chemist named Kikunae Ikeda, who was fascinated by the rich, mouthwatering flavor of dashi—a broth made from seaweed. After researching what made it taste so delicious, Ikeda discovered that glutamate, an amino acid, was the main compound responsible for this distinct taste. He named it “umami,” which he described as a satisfying, savory depth that enhances and rounds out other flavors.
In technical terms, umami is the taste sensation that occurs when we eat foods rich in glutamate, inosinate, or guanylate. But in simpler terms? It’s that extra something that makes food taste complex, savory, and incredibly satisfying. Think about that mouth-coating, almost meaty flavor you get from a well-aged cheese or a perfectly ripe tomato. That’s umami.
How to describe the taste of umami
So, what does umami actually taste like? This is where things get interesting, because unlike salty or sweet, umami doesn’t have a taste we can pinpoint with just one word. It’s savory, deep, and kind of brothy. Imagine the mouthfeel of warm, comforting foods—almost like a hug in taste form. It’s that sensation you get from foods that taste “rounded” or “full,” giving a richness that makes you want to keep eating.
Some people say umami is like the “protein flavor” because it’s common in protein-rich foods. But even plant-based foods, like tomatoes or seaweed, have umami. When you eat something with strong umami, you might feel like the flavors linger in your mouth a little longer, coating your tongue with a savory, almost buttery sensation. And the best part? Umami makes other flavors taste better, giving you a layered, balanced experience in every bite (or sip).
Foods with umami: beyond soy sauce and cheese
When we think of umami, foods like soy sauce, fish sauce, and aged cheeses are often the first to come to mind. But umami can be found in all kinds of foods, from veggies to matcha green tea. Here are some delicious sources of umami that are easy to add to your meals:
Matcha Green Tea: You might not expect umami from a cup of green tea, but high-quality matcha is packed with it. Matcha has a natural, grassy sweetness combined with a savory depth that makes it incredibly satisfying. The umami flavor in matcha is subtle but unmistakable, giving each sip a rich, rounded taste that lingers on the palate. It’s part of what makes matcha so calming and pleasant to drink.
Tomatoes: Ever wonder why tomatoes taste so good in pasta sauce or stews? They’re naturally rich in glutamate, which gives them a juicy, umami punch, especially when they’re cooked down into sauces. This is why tomato paste is often used as a flavor enhancer in recipes - it’s a concentrated source of umami that makes dishes taste heartier.
Mushrooms: Mushrooms are an umami superstar, especially varieties like shiitake, porcini, and truffles. Their earthy, savory flavor adds depth to almost any dish, from soups to pastas. Dried mushrooms, in particular, have intensified umami because the drying process concentrates the flavors.
Aged Cheeses: Parmesan, Gruyère, and Roquefort are some of the most umami-packed cheeses out there. The aging process breaks down proteins in the cheese, releasing glutamate and enhancing that deeply savory taste. A sprinkle of Parmesan can take a dish from good to mouthwatering, and it’s all thanks to umami.
Seaweed and Miso: Both seaweed and miso are staples in Japanese cuisine, and they’re loaded with umami. Seaweed, especially types like kombu, is what gave Kikunae Ikeda his first umami “a-ha” moment. Miso paste, a fermented soybean paste, has a rich, salty, and savory flavor that’s incredibly satisfying. Together, they make up the backbone of traditional Japanese dashi, an umami-rich broth that enhances everything it touches.
Umami’s role in balanced flavor
What makes umami such a game-changer is that it doesn’t just taste good—it makes other flavors taste better. Adding a touch of umami to a dish can bring out sweetness, balance bitterness, and mellow out sourness. Think about adding soy sauce to a stir-fry or a handful of mushrooms to a soup, even a sprinkle of matcha powder to a smoothie or baked good. Suddenly, the dish feels richer, fuller, and more balanced. That’s the magic of umami at work.
In Japanese cuisine, achieving a balance of flavors—sweet, salty, sour, bitter, and umami—is key to creating dishes that feel complete and satisfying. And it’s not just Japanese cuisine that’s umami-focused; cuisines worldwide use umami-rich ingredients to create those crave-worthy dishes we all love.
The bottom line
If you’ve never thought about umami before, now’s the perfect time to start noticing it. Next time you sip on matcha, take a second to taste the layers—its grassy sweetness, a hint of bitterness, and that savory umami depth. Try adding umami-rich ingredients like tomatoes, mushrooms, matcha or parmesan to your cooking and see how they enhance the overall flavor.
Some matcha recipes you’ll love
Matcha Puppy Chow (Muddy Buddies)
Resources:
Yamaguchi, S., & Ninomiya, K. (2000). Umami and food palatability. The Journal of nutrition, 130(4S Suppl), 921S–6S. https://doi.org/10.1093/jn/130.4.921S
Ikeda K. (2002). New seasonings. Chemical senses, 27(9), 847–849. https://doi.org/10.1093/chemse/27.9.847
Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K. (2020). Health Benefits and Chemical Composition of Matcha Green Tea: A Review. Molecules (Basel, Switzerland), 26(1), 85. https://doi.org/10.3390/molecules26010085
Diepeveen, J., Moerdijk-Poortvliet, T. C. W., & van der Leij, F. R. (2022). Molecular insights into human taste perception and umami tastants: A review. Journal of food science, 87(4), 1449–1465. https://doi.org/10.1111/1750-3841.16101
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical reviews in food science and nutrition, 62(25), 7015–7024. https://doi.org/10.1080/10408398.2021.1909532
Disclaimer: These statements in this blog post have not been evaluated by the Food and Drug Administration. The information provided here is for educational purposes only and should not be considered as medical advice. It's essential to consult with a qualified healthcare professional before making any dietary or lifestyle changes.
