Pile on the Umami for Your Christmas Dinner | Press

Learn how to make three recipes rich in the fifth basic taste of the human palate to make your holiday feast even more flavorful.

The Umami Committee of Brazil, responsible for promoting umami—the fifth basic taste of the human palate—has prepared a special year-end tip. Three recipes based on foods rich in umami (such as cheeses, tomatoes, fish, and mushrooms) have been specially selected: a starter, a side dish, and a main course. Learn below how to make a very umami feast—umami is a Japanese word that can be translated into Portuguese as “delicious” or “savory”!

STARTER: WHOLE-WHEAT BRUSCHETTA

Ingredients

• 3 tbsp olive oil (24 g)
• 1/2 tsp salt (2.5 g)
• 6 slices whole-wheat sandwich bread (150 g)
• 1 1/2 cups shredded mozzarella (120 g)
• 1 1/2 cups cherry tomatoes, quartered (200 g)
• 1 cup roughly chopped arugula (30 g)

Time: 10 minutes (+ 10 minutes in the oven)
Yield: 6 servings

Method

In a small bowl, combine the olive oil and salt. Brush half of the seasoned oil over the bread slices and place them on a medium baking sheet. Divide the mozzarella among the slices and top with the tomatoes previously mixed with the remaining oil. Bake in a preheated medium oven (180 degrees) for 10 minutes, or until the mozzarella melts. Remove from the oven, top the bruschettas with the arugula, and serve immediately.

Tip

You can also substitute buffalo mozzarella for the mozzarella and swap the arugula for basil or watercress leaves.

SIDE DISH: CREAMY RICE WITH SHIMEJI

Ingredients

• 2 tbsp unsalted margarine (60 g)
• 1 small onion, grated (30 g)
• 1/2 cup bacon, diced (50 g)
• 1 cup uncooked parboiled rice (200 g)
• 2 cups boiling water (400 ml)
• 1 tsp salt (3 g)
• 2 cups chopped shimeji mushrooms (200 g)
• 1/2 cup heavy cream (150 g)

Time: 20 minutes
Yield: 4 servings

Method

In a medium saucepan, melt 1 tbsp margarine over high heat. Add the onion and bacon and sauté for 3 minutes, or until golden. Add the rice, the water, and half the salt, and cook over medium heat, partially covered, for 10 minutes. Meanwhile, in a medium skillet, melt the remaining margarine over medium heat. Add the shimeji and the remaining salt and sauté for 3 minutes, or until wilted. Add to the rice along with the liquid formed and cook for 3 minutes, partially covered, or until dry. Remove from the heat, stir in the heavy cream gently, cover, rest for 5 minutes, and serve.

Tip

Replace the bacon with smoked turkey breast, and the heavy cream with light requeijão (Brazilian cream cheese spread).

MAIN COURSE: FLAKED SALT COD WITH SPINACH AND WALNUTS

Ingredients

• 1 medium onion, sliced into rounds
• 1 small red bell pepper, thinly sliced
• 2 hard-boiled eggs, sliced
• 1 kg salt cod, desalted, briefly boiled, and flaked
• 1/2 cup green olives, sliced (60 g)
• 1/2 cup olive oil (100 ml)
• Leaves from 1 bunch of spinach (100 g)
• 1/2 cup walnuts, roughly chopped (40 g)

Time: 30 minutes (+ 24 hours to pre-soak the cod)
Yield: 8 servings

Method

In a medium (20 × 30 cm) rectangular baking dish, layer the onion, bell pepper, egg, cod, and olives. Drizzle with the olive oil, cover with foil, and bake in a preheated medium oven (180 degrees) for 20 minutes, or until the onion and pepper are tender. Remove the foil, scatter the spinach and walnuts over the top, and return to the hot (but turned off) oven for 5 minutes, or until the spinach wilts. Serve immediately.

Tip

For pre-preparation, place the cod in a large bowl, cover with water, and refrigerate overnight, changing the water at least four times. Blanch and flake it. You can add tomato to the recipe to make it even more “umami”!

UMAMI TASTE

Umami is the fifth basic taste of the human palate and was discovered in 1908 by Japanese chemist Kikunae Ikeda. It was only recognized by the scientific community in 2000, when researchers at the University of Miami found specific receptors on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main substances that provide umami. Parmesan cheese, tomato, mushrooms, and meats in general contain these substances in higher proportion and therefore have a more pronounced fifth taste. The two main characteristics of umami are increased salivation and a lingering taste for a few minutes after eating.

UMAMI COMMITTEE

The Umami Committee of Brazil is a group created to discuss and disseminate topics related to the fifth basic taste of the human palate, umami. The committee has a direct relationship with the Umami Information Center, a non-profit organization dedicated to research on the subject.