Want to Activate Your Fifth Taste?

What is Umami?

Umami is recognized as the fifth basic taste, alongside sweet, sour, salty, and bitter. Coined by Japanese chemist Kikunae Ikeda in 1908, the term “umami” translates to “pleasant savory taste.” This distinct flavour arises from the presence of naturally occurring amino acids and nucleotides. 

What Does Umami Taste Like?

Umami is often described as a deep, savory, or meaty flavour that enhances the palatability of food. Unlike the immediate sensations of sweet or salty, umami unfolds gradually, creating a prolonged and mouth-filling taste experience. 

Which Ingredients Have the Most Umami Flavor?

Umami can be found in various ingredients, including tomatoes, soy sauce, miso paste, anchovies, kimchi, and, of course, mushrooms! 

Mushrooms are one of the richest and most accessible sources of umami, contributing a deep, savory flavor to a variety of dishes. Specific types of mushrooms, such as Shiitake and Portobello, are particularly high in umami. Shiitake mushrooms are renowned for their robust, earthy flavor, while Portobello mushrooms, which are mature cremini mushrooms (Brown Mushrooms), have a meaty texture. Their rich, savory taste makes them a great meat substitute. 

You can even maximize the umami potential of your favorite mushrooms by drying them, combining them with other umami-rich ingredients (like soy sauce and tomatoes), or grilling them.