The Umami Taste

Did you know that although we have five basic taste receptors, the interaction of different food ingredients stimulates that tiny taste buds on your tongue resulting in an explosion of flavors. This would help increase satiety (the feeling of fullness) and reduce food cravings in the long run.

A newly recognized flavor that has been discovered by the Japanese scientists is the Umami taste. This taste elicits a savory mouthfeel and gives depth of flavor to any dish. Examples of food that trigger higher levels of this taste would include parmesan cheese, danish blue cheese, gouda cheese, oyster sauce, green tea, tuna, sardines and mushrooms.

The sensation of the Umami taste requires the break down of the proteins in foods, which can be done through several food preparation methods. Moist heat preparation requires adding stock or broth during the cooking process which helps in releasing the Umami taste in that food.

So the next time you plan a meal, don’t be afraid to try different flavor combinations like sweet and salty, or umami in one dish.

Sources: Umami in Foods, The Umami Taste