Umami

[godito]

I know where to find it and I was once explained why it is the fifth taste... but I can't explain it. I read the interview with Ferran Adrià and he pretty much said the same thing (which made me feel better) He actually asked if somebody could explain it to him. That's exactly what I want. I've been working on an article that describes the differences between tastes and flavors (or just plain sensations like spicy hot), but I jusst can't find the words to describe umami. Can any of my fellow egulleters help me out?

[afn33282]

I could be wrong but:

A food that has the quality of umami is savory. Maybe this doesn't help.....

[Kevin72]

My understanding is that it's almost as much sensation or texture as flavor. "Savory" is the nearest I can come to it. Kind a full mouth-feel, or a flavor that fills in the gaps between the other major flavors.

Jeffery Steingarten's article "Why Doesn't Everybody in China Have a Headache?" in It Must've Been Something I Ate is a good exploration of umami and its role in MSG.

[Jinmyo]

Meaty/mushroomy.

[origamicrane]

it tastes like chicken

you know i'm right

[GordonCooks]

Umami is a tsp of msg in a glass of water

[origamicrane]

have you actually tasted pure msg?

its not nice (confused it for sugar when i was a kid)

but wouldn't the best example of umami be dashi stock?

konbu and bonito flakes?

[Corinna Dunne]

I've been working on an article that describes the differences between tastes and flavors (or just plain sensations like spicy hot), but I just can't find the words to describe umami. Can any of my fellow egulleters help me out?

←

I would be really interested in reading this article when it's published. Could you possibly post a link to it when your mission is accomplished?

[Really Nice!]

The way it was described to me in culinary school was that Umami is richness without fat.

It was discovered by Kikunae Ikeda, a chemistry professor at the Imperial University of Tokyo in 1906 (I think). The name for it comes from the Japanese adjective umai, meaning delicious.

You can find umami in soy sauce and balsamic vinegar.

[Really Nice!]

Godito, I just learned that everything has a society!

Happy reading and good luck.

[godito]

I've been working on an article that describes the differences between tastes and flavors (or just plain sensations like spicy hot), but I just can't find the words to describe umami. Can any of my fellow egulleters help me out?

←

I would be really interested in reading this article when it's published. Could you possibly post a link to it when your mission is accomplished?

←

I'd be glad to post a linkto it, but i?m writing it in spanish....

Godito, I just learned that everything has a society!

Happy reading and good luck.

Thank's Really Nice. I will now start reading and see what I find

[GordonCooks]

I think umami is just as much sensation as it is flavor

[ellencho]

I think the sensation/flavor you get from eating boiled softened tendon is similar.

[Random Alias]

This is an interesting article from awhile back that discusses umami for a bit, and it's worth a read regardless.

http://www.gladwell.com/2004/2004_09_06_a_ketchup.html

[JAZ]

Here's a class on the subject of taste and flavor I did for the eGCI:

Taste and Texture: Part I

It might give you some ideas.

[SuzySushi]

Best translation in English is "savory."

Foods that are umami have a sense of fullness or roundness (well-roundedness?).

[Ben Hong]

Umami is "meat taste without meat". That je ne sais quoi taste sensation one feels/gets when eating any animal protein, certain vegetable products like fermented soy, seaweed, etc.

To paraphrase Lao Tsu;

Search for it, you will not find

Feel for it, you can't touch.

Smell, it has no scent.

IT IS.

[Pan]

Wow, some deep philosophy there!

[Corinna Dunne]

So, umami is elusive then? Despite the advice not to seek it, am I to understand that if we choose to follow this folly, msg could help to ignite this spiritual high? Would the pheromone hit from truffles be considered a good example of umami?

As a matter of interest, do many of you use msg in your cooking?

[origamicrane]

umami is more meat based its the mouth feel when you eat crackling.

[Susan in FL]

As a matter of interest, do many of you use msg in your cooking?

I used to, many years ago.

[Corinna Dunne]

How did you use it? Did you add it to everything along with salt, or just in Asian dishes? Did you experience umami when you were using?

[Smithy]

So, umami is elusive then?  Despite the advice not to seek it, am I to understand that if we choose to follow this folly, msg could help to ignite this spiritual high? Would the pheromone hit from truffles be considered a good example of umami?

As a matter of interest, do many of you use msg in your cooking?

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I have used it, but haven't used it lately and have never used it regularly. I have a recipe for a knockout salad dressing that includes Accent. I've also added msg to roast chicken, long before I discovered the joys of paprika chicken. I'm pretty sure my favorite store-roasted chickens have msg added, or at least used to have it.

As to whether I 'experienced' umami - well, I know I liked the flavor and couldn't describe it. At the time I'd never heard of umami, so who knows? Maybe I'll try it again. I still have a lot of Accent in that jar.

[godito]

I know that Umami is found in, say, mushrooms (shiitakes have high Umami). I also know that it "opens" your mouth.... that roundness that was already mentioned. And I've been reading the posts and the links. I'm learning a lot and enjoying it. But I still don't understand what makes it a taste and not just a sensation (like the one you get from chilli peppers). I guess, in my article, I can just mention it and don't describe it with much detail. Just talk about what I know.....

[Jinmyo]

Found in parmesan and grana cheeses, mushrooms, on kelp and so on.

I don't use rendered MSG but use ingredients that I know naturally contain it.