Umami is the “fifth taste,” alongside sweet, sour, salty, and bitter. It’s often described as savory or meaty, with a depth that lingers. Chemically, umami is linked to glutamates and nucleotides found in certain foods. It enhances overall flavor perception.
How it’s used
Foods high in umami include mushrooms, soy sauce, Parmesan cheese, miso, and tomatoes. In recipes, umami ingredients round out flavors and create complexity. Unlike other tastes, umami works as a flavor enhancer, making dishes taste richer without being overpowering.
Examples of use
Umami appears in soups, sauces, stews, and even some breads. It balances sweet and acidic notes in tomato sauces. Many chefs consider it the secret to depth in savory cooking.
