Understanding Umami

There are five types of tastes. Everyone is familiar with the first four - sweet, salty, sour, and bitter. However, the umami taste has only recently gained spotlight in popular western kitchens. But this rich and savory flavor has been the core of many types of cuisine around the world for centuries.

Examples of Umami Foods (Godbole, 2025).

What Is Umami?

Umami is a Japanese word that means “pleasant savory taste,” and it was first identified in the early 1900s by chemist Kikunae Ikeda. He found that the amino acid glutamate, which is found in abundance in foods such as seaweed, meat, or tomatoes, creates a deeply satisfying flavor, much different from the other four tastes (Paul-Gera, 2021). Later research confirmed that human tongues actually have receptors built specifically for glutamate, making umami an officially recognized fifth taste. Another interesting fact is that there are also glutamate receptors in the stomach, which signal to the brain to initiate digestive responses ("What Is Umami", n.d.). Other foods such as parmesan cheese, soy sauce, mushrooms or aged meats trigger a mouthwatering sensation we now know as “umami” (Yamaguchi & Ninomiya, 2000).

Seaweed as an Example of a Food with Rich Umami Flavor (Heffelfinger, 2022).

Why do we need Umami?

Umami is an important factor in how we experience flavor and taste. It boosts both satisfaction and fullness while eating, making meals a lot more enjoyable with extra ingredients. For these reasons, chefs often use umami-rich ingredients to create flavor in broth and slow cooked dishes. Outside of restaurants, the food industry has also used umami to reduce sodium while maintaining good taste. Outside of cuisine, researchers have also explored umami’s potential in appetite control, especially among older adults with declining taste buds (Ninomiya, 2015).

A Vegetarian, Umami Dish (Sevier, 2020)

Key Takeaways

Umami is much more than a cool word being thrown around to describe a new taste. It has been around for as long as humanity existed. Whether it’s grilled meat or tomatoes, umami is everywhere once you know where to look.

References

1. Godbole, N. (2025, April 30). What Is Umami? 12 Foods with Umami You’ll Want to Try. Reader’s Digest. https://www.rd.com/list/13-foods-with-natural-umami/

2. Heffelfinger, J. (2022, November 17). How to Use Dried Seaweed Sheets. Food & Wine. https://www.foodandwine.com/news/nori-cooking-tips

3. Ninomiya, K. (2015). Science of umami taste: Adaptation to gastronomic culture. Flavour, 4(1), 13. https://doi.org/10.1186/2044-7248-4-13

4. Paul-Gera, K. (2021, July 30). Umami: The fifth taste. Mosa Meat. https://mosameat.com/blog/what-is-umami

5. Sevier, J. (2020, January 21). Umami-Boosting Secrets From 5 Great Vegetarian Cooks. Epicurious. https://www.epicurious.com/expert-advice/umami-boosting-ingredients-vegetarian-cooking-ideas-article

6. What is Umami. (n.d.). Umami Information Center. Retrieved July 14, 2025, from https://www.umamiinfo.com/

7. Yamaguchi, S., & Ninomiya, K. (2000). Umami and food palatability. The Journal of Nutrition, 130(4S Suppl), 921S-6S. https://doi.org/10.1093/jn/130.4.921

Thumbnail image: (Sevier, 2020).