Enjoy the umami taste of food with a simple and practical tasting

With three easy steps to follow, the umami experience allows you to feel the fifth basic taste in a pleasant way.

November 2021 – The consumption of certain foods increases salivation and promotes a delicious lingering flavor sensation. If you haven’t yet experienced this, get ready, because we’ve prepared a three-step experience to help you taste umami – the fifth basic taste of the human palate – which lasts longer on our palate and is responsible for these sensations.

Nutritionist Marilia Zagato, from the Umami Committee – the organization responsible for promoting the fifth taste – presents the step-by-step guide to appreciating this basic taste of our palate.

“To live the umami experience, you’ll need a glass of water, a sweet candy of any flavor, pieces of parmesan cheese, or a ripe tomato. It’s important to understand the difference between taste and flavor. So, for the first step, we suggest drinking a bit of water, then moving on to the second step by eating the candy while holding your nose. At this moment, you’ll be able to sense the sweet taste in its essence and, upon releasing your breath, you’ll perceive the candy’s flavor,” explains the nutritionist.

Marilia explains that the third step provides the sensation of the fifth taste, with the tasting of parmesan cheese or ripe tomato. “Before eating the food, it’s important to drink a bit more water to remove the candy’s taste. Place the food in your mouth and notice the increase in salivation and the lingering taste of the cheese or tomato—this is the umami taste. A good tip is to chew the food longer instead of swallowing right away, making the sensory experience even more enjoyable and noticeable,” highlights Zagato.

Now that you’ve tasted the umami flavor, how about preparing a simple and delicious corn cream recipe—an umami-rich dish?

Check out the recipe:

SIMPLE CORN CREAM

INGREDIENTS

• 1 can of steamed sweet corn, drained (200 g)
• 250 ml of milk
• 2 tablespoons (30 g) unsalted butter
• 1 small onion, chopped (100 g)
• 1 clove of garlic, pressed (5 g)
• 1 teaspoon of salt (5 g)
• 1 can of heavy cream, without whey (200 g)
• 1 tablespoon chopped parsley (5 g)

METHOD OF PREPARATION

1. Set aside 3 tablespoons of the drained corn.
2. In a blender, combine the remaining corn and milk and blend until smooth.
3. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 1 minute or until the onion softens. Add the blended corn mixture, salt, and cook, stirring constantly, until thickened into a creamy consistency.
4. Add the heavy cream, reserved corn, and heat through.
5. Remove from heat, finish with parsley, and serve immediately.

Preparation time: 20 minutes
Serves: 6 portions

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 from 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 lasts for a few minutes after eating. To learn more, visit www.portalumami.com.br.