Umami

Umami is the fifth basic taste alongside sweet, sour, salty and bitter. The term comes from Japanese and describes a savoury, full-bodied flavour. Umami is produced primarily by the amino acid glutamic acid and its salts, such as monosodium glutamate. Umami was discovered in 1908 by the Japanese researcher Kikunae Ikeda, who was studying the flavour compounds in seaweed.

Chemical basis

Besides glutamic acid, other substances contribute to the perception of umami: aspartate, inosine monophosphate (IMP), guanosine monophosphate (GMP) and adenosine monophosphate (AMP). Purines such as IMP and GMP intensify the effect, as they bind to glutamate receptors. Combining monosodium glutamate with sodium inosinate can markedly enhance the effect.

Umami-rich foods

• Kombu (kelp)
• Yeast extracts
• Fermented soy products such as soy sauce and miso
• Aged hard cheese such as Parmesan
• Dried mushrooms such as shiitake and porcini
• Certain types of fish and meat

Tomatoes also contain glutamate, and its content rises significantly through drying.

The influence of preparation

Long cooking or braising considerably intensifies the umami taste – a Bolognese sauce, for instance, benefits from four to five hours of cooking time. Drying and fermentation likewise intensify the flavour. Historically, the Romans already used fish sauce and chicken broth to enhance flavour. egora draws on this knowledge to create menus that impress through intensity and taste, with bespoke suggestions within 3 hours.