Did you know that traditional Brazilian dishes are rich in umami?

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Learn how to recognize the fifth taste in different Brazilian recipes

São Paulo, March 2022 – Brazil is a country of countless riches, and gastronomy is no exception. Brazilian cuisine stands out for its combination of ingredients, starting with the selection of umami-rich foods that make up traditional recipes, evoking a unique sensation on the palate.

Who doesn’t remember the famous barbecue from southern Brazil? Or virado à paulista? The feijoada from Rio de Janeiro enjoyed with a good samba gathering? Or even a Bahian moqueca as flavorful as a northeastern bobó de camarão (shrimp stew)? Without a doubt, just thinking about these delicious dishes makes your mouth water — and it’s no coincidence.

That sensation of increased salivation and the lingering taste of these foods occurs because they are all rich in umami, the fifth taste of the human palate. When we taste these dishes and experience the sensations described above, it means our palate is recognizing umami.

Graciela Vargas, nutritionist at the Umami Committee, explains that in Brazil, almost every region has a typical dish that contains umami ingredients. “Traditional foods such as tomatoes, Parmesan cheese, fish, seafood, beef, and pork are some examples of umami-rich ingredients,” she notes.

It’s worth remembering that taste and flavor are different. “Taste refers only to the sense of the palate — that is, when specific receptors on the tongue recognize a particular stimulus caused by the chemical substances present in foods. Flavor, on the other hand, is perceived through the combination of the senses of taste and smell,” explains the nutritionist.

Now, when you taste the traditional dishes of your region, you can also train your palate to recognize umami. To learn more about umami and how to recognize the fifth taste, visit: https://www.portalumami.com.br/sobre/como-sentir-o-umami/

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances.
The two main characteristics of umami are increased salivation and the lingering taste that remains for a few minutes after eating.
To learn more, visit www.portalumami.com.br.