What is umami, the 5th emblematic flavor of Japanese cuisine?

Ummami, also known as the fifth flavor, represents a revolutionary discovery in the culinary world. In addition to the four traditional flavors of sweet, salty, sour and bitter, umami completes the range of tastes we can perceive. This particular flavor is essential in Japanese cuisine, where it plays a key role in the balance of dishes. Umbami is found in a variety of Japanese foods, sauces and broths, adding a deep, delicious dimension to dishes, and contributing to an unparalleled taste experience.

Table of contents

• The origins of umami
• The science behind umami
• Food sources of umami
• Umami in Japanese cuisine
• Umami in the modern kitchen
• Health benefits of umami
• Simple recipes to experiment with at home

The origins of Umami

Umami is a distinct flavor, often described as "savory" or "deep". It is associated with a sensation of fullness in the mouth, giving a particular richness and intensity to foods. This unique flavor results from the presence of glutamate, a natural amino acid, and is often found in ingredients such as soy, miso, seaweed and dashi broth, typical of Japanese cuisine.

The term "umami" was introduced in 1908 by Dr. Kikunae Ikeda, a Japanese scientist, who discovered that the particular taste of dashi broth came from the presence of monosodium glutamate. Following this discovery, Ikeda sought to isolate and define this new flavor, which he called "umami", a term derived from "umai" (うまい) and "mi" (未) , literally meaning "delicious taste". 

The science behind Umami

Umami is mainly triggered by two types of chemical compounds: 

• glutamic acid or glutamate is an amino acid naturally present in a variety of foods. When present in high concentrations, it generates the unique sensation of umami. This compound is particularly abundant in fermented products such as miso and soy sauce, as well as in certain vegetables (such as ripe tomatoes) and meats.

• Nucleotides, in particularinosinate (found in meat and fish) and guanylate (found in mushrooms), also play an essential role in activating umami flavor. When combined with glutamate, these nucleotides create a synergistic effect, amplifying umami perception. This phenomenon is particularly evident in ingredients such as kombu and katsuobushi, used to prepare dashi.

The taste receptors responsible for detecting umami are located on the tongue, mainly in the taste buds. These receptors, called T1R1-T1R3receptors, are sensitive to glutamate and nucleotides. When umami comes into contact with taste receptors, it stimulates a specific pathway in the nervous system. This process enables the brain to interpret the unique sensation of umami, which is perceived as a tasty, satisfying flavor. This detection is different from that of other flavors, which are linked to simple molecules, such as sugars for sweet or salts for salty.

What sets umami apart from other flavors is its complex nature and its interaction with other tastes. Whereas other flavors have a more direct and immediate action (such as the sweetness of sugar or the saltiness of salt), umami works in synergy with other flavors, enriching their taste profile. For example, umami can enhance the sweetness of a dish or attenuate bitterness, creating a more complex and satisfying harmony.

Food sources of Umami

There are many umami-rich ingredients: 

• Fermented products, such as miso (fermented soybean paste) natto (fermented soybeans) and shoyu (soy sauce), are major sources of umami. Miso, for example, is often used in traditional Japanese soups and seasoning sauces.

• Seaweed komburich in glutamate, and katsuobushidried bonito flakes, are essential ingredients in Japanese cuisine. Kombu contains high concentrations of glutamate, while katsuobushi is rich in nucleotides, creating the perfect combination to intensify umami.

• Mushrooms, in particular shiitakeare also an excellent source of umami. They contain guanylate, a nucleotide which, when combined with glutamate, amplifies the umami effect. Shiitakes are often used in soups, broths or as a garnish in dishes to enrich flavor.

• Tomatoes, especially when ripe, contain a significant amount of glutamate. This is why tomatoes are so tasty, adding umami to many dishes, from sauces to salads. Their high glutamate content is released particularly during cooking.

• Mature cheeses such as Parmesan, Roquefort and Gouda are also powerful sources of umami. As cheese matures, the breakdown of proteins releases glutamate, creating an umami flavor that develops with age. This is why these cheeses are often used in dishes for their rich flavor.

The synergistic effect of glutamate and nucleotides is a key characteristic of umami. Dashi, the basic broth of Japanese cuisine, is the perfect example of a synergistic combination of glutamate and nucleotides. 

Umami in Japanese cuisine 

Dashi: the basic broth

The dashi is one of the essential elements of Japanese cuisine. This light, yet richly flavored broth forms the basis of many traditional dishes and is a major umami carrier. Its importance lies in its ability to enrich the taste of dishes as varied as soups, sauces and stews. Dashi is mainly prepared from two ingredients:

• Kombu : Infusing kombu in hot water releases a deep flavor, which forms the first layer of the dashi base.

• Katsuobushi : when infused in water, they accentuate and extend the umami flavor of kombu, creating a complex and delicious broth.

Vegan dashi broth with kombu - Kayanoya - 8.80€ (€8.80)

Katsuobushi shavings of dried bonito - Makurazaki - 9.50€ (french) 

Using umami in traditional dishes

Miso soup

The miso soup is an essential dish in Japanese cuisine, in which umami plays a central role. Miso, a fermented soybean paste, is the main ingredient, and is often dissolved in dashi to create an umami-rich broth. Fermentation of miso releases glutamates, and when combined with dashi, the taste becomes even more savory.

Miso from Hakone - Kato heitaro shoten - €5.50

Ramen

Ramen is another dish where umami is omnipresent. Ramen broth is often prepared with dashi or meat and fish broths, which are enriched with glutamate and nucleotides. This tasty base is then accompanied by noodles, vegetables, meat (often pork) and sometimes eggs.

Sushi and sashimi
Although sushi and sashimi are mainly composed of raw fish, they also benefit from the natural umami present in fish and seafood. What's more, the sauces used to accompany these dishes, such as soy sauce, add an extra dimension of umami flavor.

Tsukemono
The tsukemonoor Japanese pickles, are vegetables marinated in brine or vinegar solutions. Many tsukemono, such as those made from radish or cucumber, are fermented, and the fermentation releases glutamates that add umami richness to the taste.

Pickled pink ginger in vinegar - Daruma - 2.20€

Pickled takuan daikon radish - Daruma - 4.50

Cooking techniques and preparation

The umami in Japanese cuisine is often obtained and intensified by specific cooking and preparation techniques, such as :

• Fermentation is one of the key techniques for developing umami in Japanese cuisine. It releases glutamates and nucleotides in foods such as miso, shoyu, natto and even fermented vegetables.

• Ripening also plays a role in the creation of umami flavors. For example, aged cheeses and meats release glutamates as the proteins break down. In Japanese cuisine, certain fish such as maguro (tuna) or saba (mackerel) are left to mature before being used in dishes such as sushi.

• DryingDrying, particularly of fish (such as katsuobushi) or seaweed (such as kombu), is another method that enhances umami. Drying concentrates flavors and intensifies the presence of glutamate. Once dried and grated, katsuobushi releases even more umami than fresh fish.

Umami in modern cooking

Although umami has deep roots in Japanese cuisine, it has had a major influence on international cuisine. Today, chefs and gourmets the world over recognize the importance of this fifth flavor and incorporate it into a variety of cuisines. In Europe, for example, chefs are incorporating miso into soups and sauces to add an umami dimension to classic dishes such as creamy soups and vegetable-based sauces. Chefs like Ferran Adrià (former chef of El Bulli) and David Chang (chef and creator of Momofuku) have often incorporated fermentation techniques or fermented ingredients into their dishes to explore the depths of umami flavor.

Miso and salmon tacos, miso pizza or miso and cheese burgers... many dishes have resulted from the fusion of Western and Asian cuisine.

Health benefits of Umami

umami plays an important role in taste satisfaction taste satisfaction and satietytwo key elements in maintaining a balanced diet and avoiding overeating.

umami is also recognized for its satiating effectswhich means it can reduce the need to consume excessive quantities of food. For example, a person who eats a dish rich in umami, such as miso soup or dashi broth, will tend to feel full more quickly, which can contribute to a reduction in overall calorie intake. Using umami-rich ingredients can reduce dependence on salt and sugar while preserving taste satisfaction.

These foods also provide proteinsand minerals (such as iodine, potassium and zinc), and antioxidantssupporting overall health and bodily functions.

Incorporating it into the diet promotes better weight management and digestive health, while enhancing culinary pleasure.

Simple recipes to experiment with at home

Miso soup 

Ingredients

• 100 g silken tofu

• 1 tablespoondried wakame seaweed

• 1 liter bonito dashi (prepared or in sachet)

• 3 tablespoons red miso

• 2 green onions (optional)

• ½ tablespoon soy sauce (optional)

• 1 tablespoon mirin (optional)

Instructions : 

1. If you use sachet dashi, prepare it according to the instructions. In general, boil 1 liter of water, add the dashi sachet, and leave to infuse for 2 to 3 minutes. Then remove the sachet.

2. If you're making homemade dashiheat 1 liter of water and add 10 g of katsuoboshi.. Bring to the boil, then turn off the heat and leave to infuse for 5 minutes before filtering the liquid.

3. Cut the tofu into 1 cm cubes.

4. Finely chop the green onions for the garnish.

5. Heat the dashi in a saucepan over low heat without boiling.

6. Add the red miso. To avoid lumps, use a fine strainer or spoon to dilute the miso in a little dashi before adding it to the main broth.

7. Then add the cubed tofu and rehydrated wakame seaweed. Simmer gently for 2-3 minutes to warm the tofu without overcooking the seaweed.

8. Taste the soup and, if necessary, adjust the seasoning with a little miso or mirin according to your preference. Serve the soup in individual bowls and garnish with chopped green onions.

Tomato and shiitake mushroom salad
Ingredients:

• 2 ripe tomatoes

• 100 g fresh shiitake mushrooms

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• Olive oil

Instructions :

1. Slice the tomatoes and shiitake mushrooms.

2. Mix in a bowl with the soy sauce, rice vinegar and a little olive oil.

3. Leave to marinate for 10 minutes to allow the flavours to blend.

4. Serve as a refreshing, umami-rich starter.

Ramen with dashi broth
Ingredients:

• 1 packet ramen noodles

• 500 ml dashi broth (homemade or powdered)

• 2 tablespoons soy sauce

• 1 soft-boiled egg

• 1 tablespoon miso

• Toppings of your choice (green onions, nori seaweed, bamboo shoots, etc.)

Instructions :

1. Prepare ramen noodles according to package instructions.

2. In a saucepan, heat the dashi broth, add the miso and soy sauce.

3. Mix well and simmer for 2-3 minutes.

4. Serve the noodles with the broth and toppings.

5. Enjoy with a soft-boiled egg for added umami richness.

Tasting suggestions to educate the palate

• To better appreciate umami, prepare a small platter of mature cheeses, ripe tomatoes and shiitake mushrooms. Taste each food separately, then compare them with more acidic foods (like citrus) or sweeter ones (like fresh fruit) to feel the distinctive impact of umami.

• Use soy sauce and miso in simple dishes like grilled vegetables or grilled meats. Observe how these sauces add depth and a "savory" taste that enriches dishes without making them too salty.

• Carry out a homemade fermentation experiment. For example, ferment vegetables to make Japanese pickles or products such as kimchi. As you ferment, you'll discover how umami strengthens and transforms, adding a new dimension to your dishes.