There are five flavors in the kitchen: sweet, salty, sour, bitter and umami. The term "umami", the fifth flavor, was coined in 1908 by a Japanese professor, Kikunae Ikeda, but this flavor has been present in foods around the world for centuries. Umami adds the tangy flavor typical of protein-rich foods to many dishes, and you can include it in your cooking using a variety of ingredients and flavor combinations.
Steps
Part 1 of 2: Using Umami Ingredients
Step 1. Add cheese to pasta dishes and soups
Parmesan has a strong, salty taste that intensifies as it ages. Grate it directly onto the dish or add it to the gravy as it cooks to give more depth to the overall flavor of the dish.
Add the parmesan crust to soups, for example minestrone, to achieve the same effect
Step 2. Use anchovies to add umami flavor to a variety of dishes
Anchovies in salt or oil are versatile and add a savory and sea flavor to dishes.
- Make anchovy butter at home by blending the anchovies with butter and spread it on toast or steak.
- Add the anchovy paste to the pasta sauce to enhance the tomato taste and create a more rounded flavor.
Step 3. Use the mushrooms
Mushrooms have an umami taste by nature, which is even more intense in dried ones.
- Add the mushrooms to the pasta sauce. Chopped or sliced, cooked mushrooms go well with sauces based on bechamel or tomato.
- Use dried mushrooms in soups. Add porcini or shiitake mushrooms to soups or ramen to bring out the main flavor.
Step 4. Put the tomato paste in soups and sauces
Like mushrooms, tomatoes also have a natural umami taste, plus they are sweet. As the name suggests, tomato paste is a condensation of flavor and it takes very little. Add some to tomato soup, meat stew, pasta sauce or gravy.
Step 5. Add the kombu seaweed to the broths
Kombu is a type of seaweed widely used in Asian cuisine to make broth. Boil a few pieces of kombu or other seaweed to add an intense, "sea" flavor to soups or broths.
Part 2 of 2: Using Umami Sauces
Step 1. Use Worcestershire sauce when cooking
Made with anchovies, molasses, vinegar and tamarind, Worcestershire sauce is perfect for adding a human flavor to many dishes. You can use it in soups, gravies and marinades.
- Add it to a beef or chicken marinade to bring out its savory taste.
- Add some Worcestershire sauce to the pasta sauces to create an effect similar to what you can get with Parmesan.
Step 2. Use fish broth when making soups
Dashi is a widely used broth in Japanese cuisine that includes fish and seaweed to create an umami taste. Combine the dried seaweed and katsuobushi in a pot of water and cook until the water has taken on the flavors.
For other variations, combine dried seaweed and dried anchovies in a pot of water. Some also use dried shiitake mushrooms, the white part of the spring onion, or daikon
Step 3. Add the soy sauce
Soy sauce is obtained from the fermentation of soy beans, which emphasizes its characteristic umami taste. Add about a tablespoon of soy sauce to stir-fried vegetables or rice to get the markedly savory taste you are looking for. In pasta sauces, you can replace cheese or Worcestershire sauce with soy sauce.
Step 4. Use the fish sauce
Seasoning with a strong and concentrated taste, the fish sauce is based on salt, sugar and fermented fish. You can use it as a side sauce or combine it with other toppings when cooking.
You can also use oyster sauce, which is made with oysters and is thicker than fish sauce
Step 5. Add the miso paste
Like soy sauce, miso paste is made from fermented soy beans, but there are hundreds of variations each with their own flavor. Add a tablespoon of miso paste to sauces, gravies and dressings or try it on its own in the broth.
Advice
- Balance a strong umami taste with sugar: add it as you like to your dishes as you prepare them to balance the flavors.
- If you're a vegetarian or vegan, try including nutritional yeast in your recipes to add a tangy, cheese-like taste.
