Umami taste: three delicious recipes to include the fifth taste in your meals

The fifth taste can be found in many foods and in flavor enhancers containing monosodium glutamate.

October 2021 – When we eat certain foods, we can easily identify whether they are sweet, salty, sour, or bitter. But what happens when we taste a dish that doesn’t fit any of these categories? In those moments, the perceived taste is likely umami.

Discovered 113 years ago in Japan by professor and researcher Kikunae Ikeda, the fifth basic taste of the human palate was named “umami,” which means “delicious” or “savory,” and was scientifically recognized in the 2000s.

Nutritionist Mariana Rosa from the Umami Committee explains that foods that provide the umami taste are part of everyday meals, and incorporating them into recipes is simple while also offering health benefits.

“Foods rich in umami are common on the Brazilian table, such as tomatoes, garlic, onions, carrots, broccoli, mushrooms, eggs, meats (beef and pork), chicken, corn, cheese, and fish, among others. Besides being easy to add to dishes, umami-rich foods can contribute to oral health by stimulating salivation, which improves chewing and enhances taste sensitivity, allowing for better nutrient absorption by the body,” the nutritionist highlights.

To help you include some of these foods in your routine, the nutritionist has selected three recipes to accompany your main meals of the day: breakfast with delicious crispy cheese bread, lunch with flavorful tagliatelle with tomato sauce, and dinner with tasty potato rösti.

Check out the recipes and add more deliciousness to your palate:

BREAKFAST – CRISPY CHEESE BREAD

INGREDIENTS

• 4 cups (tea) of sweet cassava starch (400 g)
• 1½ cups (tea) of milk (300 ml)
• ½ cup (tea) of oil (100 ml)
• 1 egg (50 g)
• 1 teaspoon of salt (5 g)
• ½ cup (tea) of grated parmesan cheese (50 g)
• 1 cup (tea) of grated minas cheese (100 g)

METHOD OF PREPARATION

1. In a large bowl, place the starch and set aside.
2. In a medium saucepan, heat the milk and oil over medium heat until boiling.
3. Pour over the starch and mix well with a spoon.
4. Let it cool slightly and knead with your hands until warm. Add the egg and mix until incorporated. Add the salt and cheeses and continue mixing until smooth and uniform.
5. Shape small balls and arrange them on a greased baking sheet.
6. Bake in a preheated medium oven (180°C) for 20 minutes, or until golden.
7. Remove from the oven and serve immediately.

Preparation time: 30 minutes (+20 minutes baking)
Yields: 42 units

LUNCH – TAGLIATELLE WITH TOMATO SAUCE

INGREDIENTS

• 500 g of ripe tomatoes, peeled, seeded, and chopped
• 2 tablespoons (30 ml) of olive oil
• 1 medium onion, chopped (150 g)
• 2 cloves of garlic, chopped (10 g)
• ½ teaspoon of salt (2.5 g)
• ½ teaspoon of monosodium glutamate AJI-NO-MOTO® (2 g)
• ½ package of cooked tagliatelle (250 g)

METHOD OF PREPARATION

1. Blend half of the tomatoes in a blender until smooth and set aside.
2. In a medium saucepan, heat the olive oil over high heat. Add the onion and garlic and sauté for 3 minutes or until lightly golden.
3. Add the remaining chopped tomatoes and cook over low heat, partially covered, for 10 minutes or until softened.
4. Add the blended tomatoes, salt, and monosodium glutamate and cook over medium heat for 5 minutes.
5. Remove from heat, pour over the pasta, and serve immediately.

Tip: For a thicker sauce, add 2 tablespoons of tomato paste.

Preparation time: 30 minutes
Serves: 4 portions

DINNER – POTATO RÖSTI

INGREDIENTS

• 3 medium asterix potatoes, unpeeled (600 g)
• 1 teaspoon of salt (5 g)
• 4 tablespoons (60 ml) of olive oil
• 1 cup (100 g) of grated parmesan cheese

METHOD OF PREPARATION

1. In a large pot, place the potatoes, cover with water, and cook over high heat for 10 minutes after boiling, or until al dente.
2. Remove from heat, drain, and immerse the potatoes in a bowl with ice water to stop the cooking process.
3. Once completely cooled, drain again and peel.
4. Grate using a coarse grater, add salt, and set aside.
   In a medium nonstick skillet, heat half of the olive oil over medium heat.
5. Cover the bottom of the skillet with half of the grated potato and press lightly with a spatula.
6. Spread the grated cheese over it, then top with the remaining potato. Drizzle with the remaining olive oil and press again with the spatula to compact.
7. Reduce heat and cook for 10 minutes, turning halfway through, or until golden on both sides.
8. Remove from heat and serve immediately.

Tip: Asterix potatoes are drier, making them ideal for this recipe.

Preparation time: 30 minutes
Serves: 4 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 the year 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 remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.