Umami, often called the fifth taste, has become essential in both Japanese and international cuisine. At Banzaï, we use it to bring depth, richness, and balance to our recipes, whether in a broth, a sauce, or a slow-cooked dish.
History of umami
Umami was first identified in the early 20th century by the Japanese professor Kikunae Ikeda. While tasting dashi, a Japanese broth made from kombu (seaweed) and dried bonito, he noticed a unique flavor that did not match sweet, salty, sour, or bitter. He named this flavor “umami,” which means “savory taste.”
Thanks to his research, it was discovered that umami is mainly due to amino acids: glutamate, inosinate, and guanylate, naturally present in many foods.
How to recognize umami
Umami is subtle but noticeable. It creates a long-lasting, pleasant sensation in the mouth, often described as “savory and round.” Unlike other tastes that hit immediately, umami develops gradually, prolonging the taste experience and enhancing other flavors.
Foods rich in umami
Umami can be found in a wide variety of natural and fermented foods:
- Seaweed: kombu, nori
- Mushrooms: shiitake, porcini, button mushrooms
- Tomatoes and tomato concentrates
- Meats and fish: beef, chicken, pork, sardines, anchovies
- Aged cheeses: Parmesan, Pecorino
- Fermented products: miso, soy sauce, kimchi
At Banzaï, we use these ingredients to create authentic Japanese dishes full of flavor.
Monosodium Glutamate (MSG): Artificial Umami
MSG, or monosodium glutamate, is a synthetic form of umami used in Asian cuisine and the food industry. It enhances the taste of dishes without adding extra salt. Although sometimes controversial, MSG is considered safe for consumption, and its taste effect is similar to natural glutamate. At Banzaï, we prioritize natural flavors and do not use any MSG in our dishes.
Why incorporate umami into your dishes
Umami does more than just add taste:
- It amplifies other flavors
- It adds a feeling of satisfaction
- It makes dishes more complex and harmonious
Whether you are preparing a Japanese broth, a flavorful sauce, or a slow-cooked dish, umami turns every bite into a unique taste experience.
Conclusion
At Banzai, umami is at the heart of our Japanese cuisine. Understanding this fifth taste and knowing how to use it allows you to enhance flavors, enrich your dishes, and provide an authentic culinary experience.
Ready to experience umami at its fullest? At Banzai, we offer prepared dishes, table d’hôte menus, and catering services for every occasion. Let our authentic Japanese recipes excite your taste buds and impress your guests.