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Umami: The 5th flavor Parmesan cheese and prosciutto. Oysters, clams and tuna. Beef and potatoes. Soybeans
and seaweed and fish sauce. Mushrooms, red “beefy” tomatoes and carrots…If any of these foods elicits a
deep “mmm” in you, it’s probably the umami.
Umami, the official name of the fifth taste, means delicious in Japanese. And it is finally for real. Beyond sweet, salt, bitter and sour, science has now proven that umami can be tasted on the tongue. Even if we all knew it anyway, finally after hundreds of years, science agrees. Umami is often described as a deep or rounding flavor, earthy or savory. It’s present in fermented sauces and grains. Braised meats and earthy vegetables. Fungus. Ripened cheese. Shellfish and fish stock. You can practically taste it right now, can’t you?
What you are mentally tasting is glutamate, which makes up a significant portion of plant and animal proteins.
Umami is the flavor of glutamate and ribonucleotides, which occur naturally
in many foods including meat, fish, vegetables and dairy products. These are the ingredients we need to break down protein
and build muscle; so the ability to taste umami is actually key to our survival. (Interesting that it
is the great flavor of the fall, could there be a biological reason for that?) It is, essentially,
our comfort flavor.
And what does this mean to the average foodie? Umami always adds depth to a dish, and it
bears thinking about as you assemble your flavors. It’s the splash of Worcestershire in the cocktail sauce, or the fish
sauce in the broth. According to the Umami Information Center (of course there’s one), certain pairings especially bring out the flavor. And the effect multiplies. It’s enhanced when vegetables are cooked with meats, such as
onions and beef bones, or scallops and mushrooms. Braising, searing, poaching and simmering release the flavor in meats. It’s
why carrots, potatoes and legumes work so well in a stew. And why cheese enhances ham, or parmesan works with tomato sauce. One caution about the multiplier effect: An umami-educated winemaster points out at UmamiInfo.com that umami-rich foods might do better paired with a brighter or sweeter white or red wine. In wine
pairings, similar flavors tend to cancel each other out, bringing out only the flavors of bitterness and astringency in the
wine. It’s a classic reaction between asparagus and wine, for example. For this reason, it is best to pair foods high
in umami with wines such as Rieslings, Chenin Blanc, Beaujolais and Shiraz. You may want to consider the same effect with
your favorite seasonal beer and a cheese. A suggestion.
Where do you find umami-rich foods? Everywhere. Every culture around the world has sought or created foods high in the flavor. This, from Kate’s
Global Kitchen (2006)
As we fall into Fall. |
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