Exploring Umami: The Fifth Taste Sensation

Updated on February 5, 2020
Carb Diva profile image

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.


A Mystery

For as long as humans have been cooking and enjoying food, we have recognized that there are four distinct tastes—sweet, salty, bitter, and sour. But there has always been something else, an “I-can’t-put-my-finger-on-it” illusive sensation. The Greeks and Romans craved it and liberally doused their foods in the fermented anchovy sauce garum. Miso was the magic condiment in Asia. My Manchester family members have always loved their Marmite, and if Costco had been in business when my Dad was alive, he would have purchased ketchup there in massive quantities.

It’s that alluring—but what is “it?” That crave-worthy flavor is the 5th taste sensation known as umami.

Umami is . . . the quasi-secret heart and soul of every braise, stew, and soup.

— Michael Pollan, American author, journalist, and activist

A Famous French Chef Almost Found It

Antonin Carême is regarded as the creator of French haute cuisine. It was he who devised the concept of four “mother” sauces—béchamel, velouté, Espagnole, and allemande. Part genius and part fanatic, Carême cooked for the rich and famous of his time and each display was astounding, flamboyant, and one could say even ostentatious. (For a feast celebrating the Grand Duke Nicholas of Russia’s visit to George IV’s Brighton Pavilion, the menu featured no less than 120 different dishes, including eight different soups, 40 entrees, and 32 desserts).

But he is not the French chef of whom I speak. I had to give you that prologue so that I could share with you the real story. 25 years after the death of Carême, Auguste Escoffier began his cooking career as a 12-year-old apprentice in his uncle’s restaurant, Le Restaurant Francais, in Nice. At the age of 19, he moved to Paris where he was employed at Le Petit Moulin Rouge as an apprentice roast cook. However, that career was cut short when, seven months later, he was called to active military duty. He was given the position of Chef de Cuisine for the army.

Following his military service, Escoffier returned to work at Le Petit Moulin Rouge until 1878. Extravagant dinners with outrageous garnishes were replaced with simple, nutritious foods. It was at this time that Escoffier revised Carême’s mother sauces—allemande was removed, sauce tomat (tomato) and hollandaise were added. And a fundamental part of these sauces, the element that gave them their luscious flavor was veal stock; it had those rich savory flavors we crave, but . . . umami was not in Escoffier’s vocabulary.

It Was in the Dashi

Fast forward to 1907. Kikunae Ikeda, a Japanese chemist, was having dinner with his family. His daily bowl of dashi soup was different from the usual; this particular bowl was more savory, more delicious. Being a scientist, he was compelled to discover what made this dashi different from all of the rest. (Trust me, all scientists are like this. My husband is one as well—it’s in their DNA.) Ikeda poked into the bowl with his chopsticks, slowly stirring and peering into the broth. The cook had added kombu. With that ah-ha moment, Ikeda took to his laboratory to gain a better understanding of that deliciousness. By the way, the Japanese word for “deliciousness” is umami.

Ikeda’s examined the components of that kombu at a molecular level and, in 1908, isolated the chemical compound that gives the world that savory sensation—glutamic acid, or glutamate.

There's More Than One

Glutamate exists in two forms. There are “bound” glutamates, a part of the proteins in many of the foods we eat. These are digested and absorbed slowly. However, there are also “free” glutamates—these are food additives (monosodium glutamate or MSG), unattached to proteins. Unlike their bound cousins, they are digested quickly and can be the source of negative reactions. In 1968, the expression "Chinese restaurant syndrome" was coined as shorthand for the headaches, skin flushing, and sweating attributed to the addition of MSG to foods.

It is a bitter irony that in China of all places, where chefs have spent centuries developing the most sophisticated culinary techniques, this mass-produced white powder should have been given the name wei jing, "the essence of flavor."

— Fuchsia Dunlop, author of the Sichuan cookbook

What's the Big Deal About Umami?

I can hear you asking that question. If you want to add a real pop of flavor to your foods, surprise your spouse, gobsmack your guests, or wow your co-workers at the next potluck, you want to learn how to add umami to your foods.

If you are vegetarian, you don't have to give up the rich, savory flavors that are associated with meats.

First, let's look at the list of the most common umami-loaded foods. The higher the milligrams of glutamate, the more umami punch delivered.

Milligrams of Glutamate in Common Foods

Mackerel = 215
Oyster sauce = 900
Kimchi = 240
Dried shiitake = 1,060
Tomatoes = 246
Soy sauce = 1,264
Grape juice = 258
Roquefort cheese = 1,280
Tomato juice = 260
Fish sauce = 1,383
Cured ham = 337
Vegemite = 1,430
Anchovies = 630
Parmesan = 1,680
Walnuts = 658
Marmite = 1,960
Based on 100 grams of food

But Wait, There's More

In the May/June 2012 issue of Cook's Illustrated, there was an article devoted to the science of food, specifically how the combination of specific ingredients creates a supremely satisfying flavor boost. They explained that when foods rich in glutamates (the list above) are paired with foods containing nucleotides (the list shown below), the umami flavor is enhanced. Don't worry; I won't make you search for your Chemistry 101 textbook. Here's a short list of nucleotide-rich foods:

  • shrimp
  • steak
  • chicken
  • lentils
  • asparagus
  • spinach
  • mushrooms
  • anchovies (yes, I know that they contain glutamates, too)

Let's Start Cooking

There are so many possible combinations of these wonderful foods; the only limit is your imagination. To get you started, we'll pair each nucleotide-rich food (shrimp, steak, etc.) with one or more ingredients from the umami (glutamate) chart to create an amazing flavor punch.

Honey Walnut Shrimp
Honey Walnut Shrimp | Source

Honey Walnut Shrimp

In this first recipe, we pair shrimp (nucleotide) with walnuts (an umami food). Amy has created a copycat of the P.F. Chang honey walnut shrimp, but hers is even better. Instead of deep-frying, she coats the shrimp in cornstarch for a crisp exterior and quickly browns them in a shallow saute pan. Total time to prep and cook is only 30 minutes so this could be a stunning meal for company or easy and quick enough to make for a weeknight family meal.

Filet Mignon with Roquefort
Filet Mignon with Roquefort | Source

Filet Mignon With Roquefort

The next item on our list is steak. The cooking experts at Good Housekeeping magazine have upgraded the typical steakhouse fare from the ubiquitous ribeye to a petite filet mignon with Roquefort. What this cut lacks in size it gives back in buttery tenderness.

The addition of Roquefort will enhance the savory beefy flavor; another bonus is that Roquefort is an assertive blue cheese, and a little goes a long way, so you can enjoy this luscious meal without guilt. One serving is only 205 calories!

Filipino Chicken Adobo
Filipino Chicken Adobo | Source

Filipino Chicken Adobo

Chicken and soy sauce just seem to go together, like peanut butter and jelly. Teriyaki chicken is the obvious pick, but I've already given you a sweet-savory meal with the honey-walnut shrimp above.

This meal from the blog Vikalinka by Julie Frey will offer you a pleasant surprise. It's chicken braised in pungent vinegar and soy sauce with an addition of garlic and ginger. Julie spent one year in the Philippines when she was in her early twenties and she learned this dish from a local friend, so this Filipino chicken adobo is as authentic as it gets.

Spicy Tomato Sauce With Lentils and Baked Eggs
Spicy Tomato Sauce With Lentils and Baked Eggs | Source

Spicy Tomato Sauce With Lentils and Eggs

It's time for a vegetarian dish, and this one gives us a double-punch of umami. Lentils (from the nucleotide list) are paired with canned tomatoes and eggs. Eggs are not high in glutamates (they would score 46 on the list), but the yolks lend a silky luxuriousness to each forkful of this spicy tomato sauce with lentils and eggs.

Ham, Asparagus, and Mushroom Quiche with Cheddar
Ham, Asparagus, and Mushroom Quiche with Cheddar | Source

Ham Asparagus and Mushroom Quiche

We're ramping up the umami components in this dish. When considering what to pair with asparagus, my first thought was Cheddar cheese. A Google search provided lots of great ideas—omelets, a rich cheese soup, chicken breasts stuffed with asparagus and cheese, and a colorful (but unusual-sounding) quickbread from the U.K. filled with asparagus, sundried tomatoes, Cheddar, and black olives.

This ham, asparagus, and mushroom quiche by Amy (The Blond Cook) is bursting with umami flavors from not only Cheddar cheese but ham and mushrooms as well.

Spinach Artichoke Parmesan Dip
Spinach Artichoke Parmesan Dip | Source

Spinach Artichoke Parmesan Dip

I don't know if this appetizer is popular in other parts of the world but in the United States, spinach artichoke dip can be found on just about every bar or pub menu. The creamy salty flavor is a perfect foil for beer. We tell ourselves that it's "healthy" because it contains vegetables. It's so popular, in fact, that my Google search had 5,530,000 hits and tubs of it are available at Costco (the place where anything and everything can be purchased in massive quantities).

Gloria's recipe is easy to whip together and she shares how to serve it either hot or cold. There's also a recipe for toasted garlic bread slices which are the perfect "dipper."

Pesto and Olive-Stuffed Mushrooms
Pesto and Olive-Stuffed Mushrooms | Source

Pesto and Olive-Stuffed Mushrooms

Evi is a very talented food photographer and blogger who enjoys sharing her tasty plant-based recipes. Black olives, walnuts, garlic, and olive oil are the basis for the rich pesto. She mounds it in mushrooms caps and bakes them until the filling is heated through and the mushrooms are firm.

These pesto-filled mushrooms would make a wonderful appetizer or a light meal with a tossed green salad.

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca | Source

Spaghetti Alla Puttanesca

With our final recipe, we pull out all the stops. This dish is a umami bomb, filled with olives, capers, anchovies, and tomato. According to the website Pasta Recipes by Italians:

"Some believe that [the original dish] was a sauce created by a restaurant owner who had many guests come to his restaurant to eat late one night as he was about to close. He didn't have enough of any one ingredient to make a meal for them all so he took everything out of his kitchen and put it together to make this legendary Italian pasta sauce."

That seems to be the case with many popular dishes—a happy accident becomes a magical assembly of ingredients to make an unforgettable meal. This version of spaghetti puttanesca is by Nina Capri and was reprinted by the website Great Italian Chefs.


Questions & Answers

    © 2019 Linda Lum


      0 of 8192 characters used
      Post Comment
      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        DreamerMeg, thank you so much. Please do let me know if you do and if you like them. Feedback helps me improve.

      • DreamerMeg profile image


        8 months ago from Northern Ireland

        What delicious sounding recipes! They all sound great. I must try a few of them.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Mary, I was perfectly content with my plan for tomato-mac and cheese tonight, and then you reminded me of the steak and roquefort. Oh well, there's always tomorrow.

      • aesta1 profile image

        Mary Norton 

        8 months ago from Ontario, Canada

        Oh my. There are so many great recipes here. I'll definitely try that filet mignon with Roquefort. Love the info on umami.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Thank you Peggy. I'm glad to know my research paid off.

      • Peggy W profile image

        Peggy Woods 

        8 months ago from Houston, Texas

        Many of the chefs on the Food Network are always talking about umami flavors. You have written about the chemistry of it and have given us some good recipes in this post illustrating the effects of umami in foods. Thanks!

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Bill, I can't believe that you would turn up your nose as steak and roquefort or pasta with olives. Oh well, that just means that there's more for the rest of us. Have a safe, warm week my friend.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Shauna, maybe the "chefs" on TV don't know the meaning of the word. I've noticed that quite of a few of them use the word "unctuous" to describe food as the it's a good thing LOL.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Pamela you are so very welcome. You mean to say that I scooped the Food Network (I wrote this several months ago). Have a great week my friend.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Good morning Eric. So do I--I love this gig but have plateaued at 7 pounds from my goal and I blame it all on writing about food every day LOL.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        Flourish I t-h-i-n-k what we were taught about the location of different taste receptors on our tongue is correct, but now you've got me wondering. I'll check into it.

      • Carb Diva profile imageAUTHOR

        Linda Lum 

        8 months ago from Washington State, USA

        John I've always known that you are an intelligent man, and now here's proof. Good for you and thanks for the kind words. I hope you are having a beautiful Springtime.

      • billybuc profile image

        Bill Holland 

        8 months ago from Olympia, WA

        It's not going to happen for this boy, but thanks for the suggestion. :) It looks like something the goats would eat, no offense. :)

      • bravewarrior profile image

        Shauna L Bowling 

        8 months ago from Central Florida

        I should have known better than to read this first thing in the morning on an empty stomach! These recipes look so yummy. The steak with Roquefort and the quiche are making my mouth water and my tummy rumble!

        I love the history of umami that you presented here. Very interesting. And thanks for the definition of umami, Linda. I've never heard a TV chef explain exactly what umami is. Now I know!

      • Pamela99 profile image

        Pamela Oglesby 

        8 months ago from Sunny Florida

        Yesterday I was watching a show about unique foods where they featured dishes from various restaurants. One of them talked about umami as either the 5th flavor or taste. This is all new to me.

        I enjoed this article and the dishes all look delicious. It is always good to learn something new. Thanks for this information.

      • Ericdierker profile image

        Eric Dierker 

        8 months ago from Spring Valley, CA. U.S.A.

        I will be back. I have not had enough time yet to drool enough. Sometimes I read your works and just sit back and savor the food at my desk.

      • FlourishAnyway profile image


        8 months ago from USA

        I am going to try the artichoke dip for an upcoming family gathering. I liked learning the background and wonder whether kids today learn there are four or five tastes? I think they debunked that whole parts of the tongue thing we used to memorize for taste

      • Jodah profile image

        John Hansen 

        8 months ago from Queensland Australia

        This was very informative, Linda, and the recipes sound delicious. Thank you for sharing that list of the umami -packed foods. Vegemite..who would have thought. I often add it to gravy etc for a bit of extra punch.


      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: https://maven.io/company/pages/privacy

      Show Details
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
      ClickscoThis is a data management platform studying reader behavior (Privacy Policy)