Umami is a fundamental taste sensation, often described as savory, meaty, or brothy, distinct from sweet, sour, bitter, and salty. It's triggered by the presence of glutamate, an amino acid, and ribonucleotides in foods. First identified by Japanese chemist Kikunae Ikeda in 1908, umami enhances palatability and contributes to the fullness and complexity of flavor. It creates a lingering, mouthwatering sensation often associated with protein-rich foods, fermented products, and certain vegetables. umami doesn't stand out on its own as a dominant taste; rather, it rounds out and elevates other flavors in a dish, making it a crucial element of balanced and satisfying meals. The sensation can be subtle and often requires careful consideration to perceive the subtle tastes in recipes.
Umami meaning with examples
- The slow-cooked beef stew had a deep, rich umami flavor profile, developed from the prolonged simmering and the natural glutamates released from the meat and vegetables. The depth of flavor was quite impressive, coating my taste buds.
- Adding a splash of soy sauce to the marinade greatly intensified the umami of the grilled chicken. This enhancement made the simple dish so incredibly delicious. The depth of flavor was incredible.
- The aged parmesan cheese, with its crystalline texture, imparted a strong umami flavor that elevated the simple pasta dish to a gourmet experience. The depth of flavor, so satisfying.
- The concentrated tomato paste contributed a prominent umami taste to the sauce, resulting in the deep, rich flavors that made the pizza so satisfying. The depth of flavor was incredible.