Umami Day: Learn to Identify the Fifth Taste with 3 Delicious Recipes

July 2021 – When savoring food, we analyze all its characteristics—color, shape, shine, and aroma—until, once in the mouth, other sensations reveal its complete flavor. These sensations are linked to the sense of taste, which includes the five basic tastes, along with tactile sensations and even the sounds made during chewing.

One of the characteristics that was still a mystery for the sense of taste was identified by Professor and scientist Kikunae Ikeda in 1908. While tasting dashi broth, he noticed a flavor different from those known until then. After extensive research, he confirmed that this savory taste truly existed and named it umami.

“Scientifically, umami is related to the taste of the amino acid glutamate and other substances found in foods. It can naturally be found in many foods, including meats, seafood, mushrooms, vegetables, and even breast milk. Fermented and/or cured foods are especially rich in umami,” explains food science PhD and Umami Committee consultant, Hellen Maluly.

July 25 was chosen as Umami Day because it was on this date that Kikunae Ikeda acquired the patent for industrial production of glutamate, an event that transformed cooking and gastronomy at the time.

Like the other basic tastes, learning to identify umami is essential for maintaining a healthy diet. Nowadays, the benefits of foods that provide the fifth taste are drawing attention from chefs as well as medical and nutrition researchers. “Including these options in the diet can help increase salivation and prolong flavor in the mouth, characteristics that are extremely important for food acceptance, especially among the elderly and individuals undergoing medical treatments,” suggests Maluly.

For those who want hands-on experience with the umami taste, here are three recipes that will surprise your palate:

Braised Beef

Ingredients

• 1 kg cleaned beef eye of round
• 2 tbsp white wine vinegar (20 g)
• 1 clove garlic, crushed (5 g)
• 2 tsp salt (10 g)
• 2 tbsp oil (30 ml)
• 2 cups water (400 ml)
• 2 small onions, diced (200 g)
• 3 medium ripe tomatoes, peeled, seeded, chopped (540 g)
• 1 medium green bell pepper, chopped (55 g)
• 1 tbsp tomato paste (20 g)

Directions

1. In a medium bowl, season the meat with vinegar, garlic, and 1 ½ tsp salt. Cover with plastic wrap and refrigerate for 1 hour.
2. In a pressure cooker, heat the oil over high heat. Add the meat and sear for about 8 minutes until browned on all sides.
3. Add water, cover, and cook over medium heat for 40 minutes after boiling starts.
4. Release pressure, open, and add onion, tomato, bell pepper, remaining salt, and tomato paste. Cook uncovered for 20 minutes over medium heat.
5. Serve hot.

Confit Cherry Tomatoes

Ingredients

• 200 g cherry tomatoes
• 2 pinches salt
• 1 pinch black pepper
• 1 bay leaf (1 g)
• 1 sprig rosemary (5 g)
• 3 sprigs thyme (9 g)
• 3 unpeeled garlic cloves (21 g)
• 1 cup olive oil (200 ml)

Directions

1. Wash and dry the tomatoes. Place in a baking dish, season with salt and pepper.
2. Add bay leaf, rosemary, thyme, and garlic. Pour in enough olive oil to reach halfway up the tomatoes.
3. Submerge the herbs to prevent burning. Bake in a preheated oven at 180 °C (350 °F) for 45 minutes until soft but intact.
4. Store in a sealed jar in the fridge for up to 1 week.

Tip: Perfect with bread, salads, meats, pasta, and more.

Salmon with Vegetables

Ingredients

• 4 salmon fillets, skinless (1 kg)
• Juice of 1 lemon (30 ml)
• 1 ½ tsp salt (7.5 g)
• 1 cup cauliflower florets (70 g)
• 1 cup broccoli florets (70 g)
• 1 medium carrot, sliced (150 g)
• 10 green beans, cut into thirds (100 g)
• 4 tsp olive oil (20 ml)

Directions

1. In a bowl, marinate the salmon with lemon juice and 1 tsp salt for 15 minutes.
2. Place each fillet on foil (25 x 30 cm), top with vegetables, drizzle with marinade and olive oil mixed with remaining salt.
3. Seal packets, leaving space for air circulation, and bake at 180 °C (350 °F) for 30 minutes.
4. Carefully open and serve.

Umami

Umami is the fifth basic taste, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically confirmed in 2000, when researchers at the University of Miami identified specific taste receptors. Glutamic acid and the nucleotides inosinate and guanylate are its main compounds. Its hallmarks are increased salivation and lingering taste for minutes after eating. Learn more at www.portalumami.com.br.