Umami is the fifth basic taste alongside sweet, sour, salty and bitter. It is described as savoury, full and deep, and is mainly triggered by the amino acid glutamate.

Origin

The word is Japanese and means "delicious taste". Umami was described in 1908 by Professor Kikunae Ikeda.

In flexitarian cooking

Foods rich in umami include Parmesan, tomatoes, miso, soy sauce, dried mushrooms, anchovies and kombu. Umami heightens other flavours and helps you cook with less salt. Ideal for flexitarians looking for deep flavour without meat.

Tip

Combine two umami sources, such as tomato paste and soy sauce or mushrooms and Parmesan. Together they are stronger than on their own.

Related terms

Miso, Dashi, Bonito Flakes