What is Umami?

Sweet, salty, sour, and bitter are well-known descriptors of how something tastes, but one tends to go unnoticed… umami.

Umami is often described as the fifth taste, discovered by Japanese scientist Kikunae Ikeda in the early 20th century. It’s a savory, rich, and full-bodied taste that adds depth and complexity to dishes. Umami is found in foods like mushrooms, soy sauce, fish sauce, and aged cheeses, and it’s a key term used to describe many Asian cuisines but in reality is prevalent in all cuisines… it’s what makes most food really delicious, it’s what takes it to the next level, it’s the je ne sais quoi.

In Japanese cuisine, ingredients like dashi, miso paste, and soy sauce are all packed with umami. In Chinese or Thai cooking, it’s ingredients like oyster sauce, fermented black beans, and dried mushrooms. In Italian cuisine, it’s parmesan cheese, cured meats, and tomatoes.

How to Incorporate Umami into Your Cooking

Adding umami to your dishes is easier than you might think. Use ingredients like soy sauce, fish sauce, Worcestershire sauce, mushrooms, MSG, or miso paste in your marinades, sauces, and dressings. Experiment with different umami-rich ingredients to discover new flavor combinations—think about adding miso to your pasta, fish sauce to our gravies, and seaweed to your salads.

Check out these Umami rich dishes from the RecipeKick chefs!

Mushroom Risotto with Chef Alex, Stir fry with Chef Zonya, and Drunken Noodles with Chef Mariano.

Let’s break down a simple compound butter recipe rich in umami.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened

• 2 tablespoons finely grated Parmesan cheese

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon tomato paste

• 1 teaspoon minced garlic

• 1/2 teaspoon dried thyme

• 1/4 cup dried mushrooms (such as porcini or shiitake), finely ground into powder

• Salt and black pepper to taste

Instructions:

1. In a small food processor or coffee grinder, pulse the dried mushrooms until they form a fine powder. Alternatively, you can finely chop them with a knife.

2. In a mixing bowl, combine the softened butter with finely grated Parmesan cheese, soy sauce, Worcestershire sauce, tomato paste, minced garlic, dried thyme, and the ground dried mushrooms.

3. Mix all the ingredients thoroughly until well combined and the butter is smooth.

4. Taste the umami butter and adjust the seasoning if necessary with salt and black pepper.

5. Transfer the butter to a serving dish or shape it into a log using plastic wrap.

6. Refrigerate the butter for at least 1 hour to allow the flavors to meld together and the butter to firm up.

7. Use a slab of the butter to add a big dash of umami flavors to your favorite roasted vegetables, piece of fish, steak, or fried rice!

Now let’s break this down.

Butter: Provides a creamy base and acts as a carrier for other flavors.

Parmesan Cheese: Adds a bold, savory flavor due to its high concentration of glutamate. Aged and fermented foods like cheese can contribute significant umami depth to a dish.

Soy Sauce: Offers a salty taste and savory flavor. The soy sauce is also rich in glutamates, a main property of umami-rich foods.

Worcestershire Sauce: Contains anchovies and other umami-rich ingredients. The fermented anchovies contribute glutamate, while other components add depth and complexity to the flavor profile.

Tomato Paste: Provides concentrated umami flavor from cooked tomatoes. Tomatoes contain naturally occurring glutamate, which becomes more concentrated during the cooking and processing of tomato paste.

Garlic: Adds a savory and aromatic element to the dish.

Dried Thyme: Enhances the savory notes of the dish with its earthy and herbaceous flavor.

Dried Mushrooms: Dried mushrooms, such as porcini or shiitake, are especially rich in glutamates and add a deep, earthy flavor to the butter.

Whether you’re a seasoned chef or a home cook looking to grow your dinner menu, incorporating umami-rich ingredients into your dishes will take your cooking to the next level.