Umami is the fifth basic taste, alongside sweet, sour, salty, and bitter. It describes the rich, mouth-filling flavor of meat broth, ripe tomatoes, roasted tomato paste, and aged cheese. It comes from glutamate and several naturally occurring compounds that accompany it. Ripening, drying, roasting, and fermentation increase these compounds; combining different sources of umami makes the effect much more pronounced.
The name umami comes from Japanese chemist Kikunae Ikeda, who first described it as a distinct taste. In 1908, Ikeda showed that glutamate was the substance behind the flavor of kombu seaweed broth used in Japanese cooking. Umami is not a sharp taste like salty or sweet; it is a lingering richness that spreads across the tongue and makes the mouth water. This taste is largely what distinguishes a well-cooked meat broth from salted water.
Glutamate is the main compound that gives this taste, and it occurs in free form in many ingredients. Ripe tomatoes, tomato paste, and sun-dried tomatoes are rich sources. Aged, firm cheeses—especially long-aged kashar and Parmesan-style cheeses—accumulate glutamate as they mature. Mushrooms, particularly dried mushrooms, meat and bone broth, soy sauce, and fermented products such as tarhana also provide umami. Salt-cured, aged anchovies are another strong source of the same taste.
Umami is usually increased by time and processing. As tomatoes ripen, their glutamate content rises; that is why unripe tomatoes taste bland compared with ripe ones. Drying removes water and concentrates compounds, so sun-dried tomatoes and dried mushrooms have a much stronger flavor than their fresh counterparts. Fermentation and aging break down proteins and increase free glutamate; cheese develops deeper flavor as it ages, and soy sauce as it ferments. Roasting and browning work in the same direction: roasted tomato paste tastes noticeably richer than unroasted paste.
When umami sources are combined, the effect is greater than the sum of the parts. When glutamate meets inosinate, found in meat and fish, or guanylate, found in dried mushrooms, the flavor is perceived as much stronger than those two compounds do individually. The satisfying flavor of meatballs in tomato sauce, mushrooms with cheese, or meat broth cooked with dried mushrooms comes from this combination. That is why a dish meant to have deep flavor uses two or three different sources together instead of relying on just one strong source.
Umami is also related to salt. A dish rich in umami tastes fuller with less salt; salt and umami reinforce each other’s perception. That is why you should taste a dish with tomato paste, cheese, or soy sauce before adding more salt: these ingredients contribute both umami and salt. Too much umami is possible, too: when many strong sources are layered in the same dish, it becomes heavy and tiring after a while. A little acid or fresh herb balances that heaviness.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.