Umami, the Taste Tsunami
The name was coined in Japan in the late 1800s. Kikunae Ikeda was eating a bowl of the classic Japanese seaweed-and-fish dashi when he realized he couldn’t describe the flavor as any combination of sweet, bitter, sour, or salty. Being a chemist, Ikeda was able to take his curiosity to the lab, discovering the secret ingredient was glutamate. He named the yummy taste “umami,” which means “delicious” in Japanese. Nearly a century later, in 2000, researchers at the University of Miami, Florida discovered that the human tongue does in fact have a specific taste receptor for glutamate, and umami burst onto the scene in the West.
Like salt, umami isn’t necessarily pleasing on its own, but it enhances the flavor of food by altering our perception of the other four tastes. Umami makes salt saltier, sweet sweeter, and bitter and sour less unpleasant. It also creates the satisfied mouth sensation that we experience when eating high-fat foods. Some research suggests that cooking with foods rich in umami might help with weight loss by satisfying those taste buds with less! According to David Kasabian, author of Umami: Cooking with the Fifth Taste, “the truth of the matter is, foods that have umami we find to be very delicious and very satisfying. Foods that don’t have umami we tend to find very insipid and very thin and not very satisfying. And as a result we eat more food.”
The foods most notably rich in umami include: fish, beef, fermented foods such as cheeses and miso, and vegetables such as mushrooms, ripe tomatoes, and asparagus. Try dLife’s Mushroom & Fontina Frittata. This cheesy and scrumptious egg dish is packed with umami taste thanks to the mushrooms, cheese, and tomatoes.
1 – Chen, Q.Y., S. Alarcon, A. Tharp, O.M. Ahmed, N.L. Estrella, T.A. Greene, J. Rucker, P.A.S. Breslin. 2009. Perceptual variation in umami taste and polymorphism in TAS1R taste receptor genes. American Journal of Clinical Nutrition 90(3): 7705-7795.
2 – Donaldson, Lucy F., Lisa Bennett, Sue Baic, and Jan K. Melichar. 2009. Taste and weight: Is there a link? American Journal of Clinical Nutrition 90(3): 8005-8035.
3 – Kasabian, Anna, and David Kasabian. 2008. The fifth taste: Cooking with umami. Universe Publishing.
4 – National Public Radio. Sweet, sour, salty, bitter… and umami, http://www.npr.org/templates/story/story.php?storyId=15819485. (Accessed 11/9/11).
5 – USA Today. Recipes for the 'fifth' taste: Umami. http://today.msnbc.msn.com/id/22575482/ns/today-food/t/recipes-fifth-taste-umami/#.Trvqg1YxowN. (Accessed 11/9/11).
6 – USA Today. Excerpt: “The fifth taste: Cooking with umami.” http://today.msnbc.msn.com/id/22575932/ns/today-food/t/excerpt-fifth-taste-cooking-umami/#.Trv4QVYxowM. (Accessed 11/9/11).
Reviewed by Susan Weiner, RD, MS, CDE, CDN. 05/12
Pinto/Black Bean Quesadillas Spinach Salad with Strawberry Balsamic Vinegarette French Confetti Salad Oriental Ginger Pork Roasted Eggplant with Pasta Holiday Artichoke Chicken Dip Healthy Marinara Meat Sauce Sweet Coleslaw Beet Borscht with Soy-based Sausages Cheesy Smashed Potatoes
As I mentioned in an earlier post, one of the benefits that made it cost-effective for me to go with the real healthcare (HSA) plan rather than the phony (HRA) plan is that my company is now covering "preventative" medicines at $0 copay. The formulary for these, as stated by CVS/Caremark (my pharmacy benefits provider), covers all test strips, lancets, and control solutions. I dutifully get my doctor to write up prescriptions for all of my testing needs, submit...