Umami might seem like a made-up sense or like one that's unattainable to many, like the supposed sixth human sense of intuition. In reality, umami is an actual flavor profile that our tongues do have receptors for. These receptors were discovered back in 2002, and they go along with the other four receptors that make up our tastebuds: sweet, sour, salty, and bitter. Scientifically, umami is called monosodium glutamate and does actually account for a flavor that's both savory and mouthwatering. In Japanese, 'umami' translates to 'essence of deliciousness,' which, if you've ever had it, makes so much sense.
So, what does the discovery of umami actually mean for your tastebuds? It means that the same flavor that we all experience when we bite down on a lemon - that eye squeeze, the slight pain in the jawline, and the sudden fierce tartness - is the same when a person eats something with umami flavor. It's a flavor that's universally accepted as tasting the same or similar for almost everyone, making it one of the cornerstones of culinary tastes. Interestingly enough, many of the things we eat on the regular have umami and we probably don't even realize it. Here's what else we know about this unique flavor profile.
Umami Has Been Around For Over A Century
The science of umami has been around for some time and its exact origins date back somewhere around 110 years ago. The taste was first noted by a scientist named Dr. Kikunae Ikeda, who noticed the flavor as he was eating kombu dashi. The dish consists of kelp broth and within it, the scientist picked up on the fact that the flavor he was tasting didn't seem to fall under any of the four categories known at that time. It's out of this experience that umami was born and it was Dr. Kikunae Ikeda who gave the taste its name.
Seaweed is full of umami which is why it was easily identified in the kelp broth, and this is due to high levels of glutamine, an amino acid, that is found in it. Many people might recognize the amino acid by its shortened name of MSG, which has gotten a bad reputation in the past but is beginning to be more widely-received as more is learned about it.
Compared To Other Flavors, Umami Is Rather Unique
The flavor of umami is quite unique because once it's tasted, it sets off a chain reaction with other parts of the mouth that respond to the taste. People might notice excessive salivation, unique sensations on the tongue, and a sudden awareness of the throat when umami is tasted, as it quite literally wakes up the mouth and palate. Interestingly enough on its own, umami is not that much of a crave-worthy flavor. If you can imagine eating a spoonful of fish sauce or taking a bite out of a dried mushroom, you can imagine that umami, without any additives, is quite overwhelming and not all that pleasant.
When combined with other flavor profiles, though, the umami flavor is intensified and becomes something that we can't seem to get enough of. That makes this flavor one that is transformative and versatile, coming through in many popular dishes without our even realizing it until later, when we find ourselves craving them time and time again. If you're still unsure of what umami tastes like, consider whether a dish checks off these points the next time you're eating: a flavor that seems to coat the tongue, a sensation of mouthwatering, a long-lasting taste, a feeling of mouth fullness, well-balanced flavors, and a complexity that almost makes it challenging to determine what, exactly, it is that tastes so good.
It's Easier Than You Think To Get This Flavor To Your Tastebuds
If you make a dish and end up thinking to yourself, 'there's something missing here,' it's usually the umami flavor. That's when we end up adding salt, extra soy sauce, a dash of Worcestershire, or something that we know will build flavor, complexity, and depth without taking away from the dish overall. This is why umami is so easy to achieve and how it has become ingrained in nearly every savory dish that's met with instant success.
For a more scientific take, anything with glutamine in it will help to boost flavor, as well. Vegetables, such as tomatoes, mushrooms, and seaweed also boost umami flavors when cooked down and seasoned well. And, when in doubt, adding MSG to food will give it a little something when used in moderation.