World Seasoning Umami Day: The Umami Factor: How the fifth taste redefines food experience | – Times of India

July 25th is celebrated as World Umami Day, honoring the rich and savory taste that completes our culinary experience. Umami, often referred to as the fifth taste, resembles the Biblical prodigal son in its journey. After years of doubt and chastisement, it has finally returned to the fold, earning the recognition and appreciation it deserves.

There are five basic tastes: sweet, bitter, salty, sour, and umami.

Despite being discovered over a century ago, umami remains unfamiliar to many. Since the inception of humankind, only four broad tastes were recognized: sweet, bitter, salty, and sour. But there lurked a fifth taste in the culinary environs—a taste somewhat akin to ripe tomatoes, shiitake mushrooms, spinach, Chinese cabbage, cured meats, and some varieties of cheese. Kikunae Ikeda, a chemistry professor at the Imperial University of Tokyo, is said to have identified it in 1908.
Umami taste is dominant in foods that contain high levels of L-glutamate, inosinic acid, and guanosine monophosphate.

What is umami?
What exactly does umami taste like? Often described as meaty and savory, it is a nuanced and intricate flavor. Umami functions more as a complementary taste, heightening the saltiness or sweetness of other foods. This subtle role may be why it has eluded widespread recognition for so long. Taste buds on the tongue can detect umami taste, irrespective of their location. Umami has a subtle yet lingering aftertaste that prompts salivation. On its own, umami is not particularly appealing, but it has the remarkable ability to enhance the flavors of a wide variety of foods.
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Salvation for Monosodium Glutamate finally?
Why did Chinese food become a global sensation? Some credit goes to Monosodium Glutamate, or China salt, which adds a distinct umami flavor to the food. The white-crystalline salts were created in a lab by Ikeda who identified the substance responsible for the savory taste in seaweed broth, which he named umami. He then isolated glutamic acid as the source of this flavor and subsequently developed a method to produce its more stable salt form, Monosodium Glutamate. This breakthrough led to the commercial production of MSG, revolutionizing the culinary world by enhancing the savory taste of various foods. Monosodium Glutamate became synonymous with Ajinomoto, the parent company that produced it.

In 1968, a letter published in the New England Journal of Medicine coined the term “Chinese Restaurant Syndrome,” describing symptoms such as headaches, sweating, and chest pain after consuming MSG-laden food. This sparked widespread fear and suspicion of MSG. While these reports are anecdotal, they have contributed to MSG’s negative reputation. However, recent research on the salt has found it to be quite harmless.
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Umami in gourmet cuisine
Chefs have elevated gourmet experiences to the next level by using umami to the optimum. Umami is the flavor that defines the ‘aftertaste.’ We spoke to celebrity chef Ajay Chopra about the significance of umami in cooking, and he sums it up as follows:

“As a chef who has spent years delving into the nuances of Indian cuisine, my journey has been a constant quest for flavors that captivate the palate. One of the most transformative discoveries in this journey has been the concept of umami. Often referred to as the ‘fifth taste,’ umami has profoundly impacted my cooking style, enabling me to elevate traditional Indian dishes to new heights. My first encounter with umami was during a culinary expedition to Japan. The meticulous attention to flavor balance in Japanese cuisine left an indelible impression on me. It was here that I learned about the importance of umami, a taste that enhances the savory depth of dishes. This revelation prompted me to explore how umami could be integrated into Indian cuisine, which is already renowned for its complexity and bold flavors.
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One anecdote that stands out vividly in my memory is an experiment with a classic Amritsari Nutri Kulcha. This dish, with its savory and tangy profile, is a favorite in many households. However, I wanted to see if I could elevate it by incorporating umami-rich ingredients. I added a touch of soy sauce and green chili sauce, known for their umami properties, to the preparation. The result was nothing short of magical. The sauces not only deepened the flavors but also balanced the tanginess, creating a harmonious symphony of tastes. This experience underscored the power of umami in enhancing and balancing complex flavor profiles.”

How to enhance the umami flavor
Chef Chopra shares a couple of tips to enhance the flavor of umami in one’s cooking. “One of the most practical tips for home cooks looking to enhance umami in their everyday cooking is to use tomato paste or pureed tomatoes. These ingredients are rich in glutamates, compounds responsible for umami. Adding a spoonful of tomato paste to gravies, soups, or stews can significantly boost the savory depth of the dish. Additionally, incorporating soy sauce or fish sauce in small quantities can add a subtle umami kick without altering the traditional flavors too much.

Another tip is to use slow-cooking methods, such as braising or simmering, which help concentrate the umami flavors naturally present in ingredients. This technique is particularly effective in dishes like dals and curries, where the slow extraction of flavors results in a richer and more satisfying taste.
I would like to address that monosodium glutamate (MSG) is also a potent source of the umami flavor profile, so that could be an additional ingredient to consider including as well. It works by directly stimulating the umami taste receptors on the tongue, providing an intense and satisfying umami experience. The glutamate molecules in MSG are readily recognized by these receptors, amplifying the perception of umami in the food,” adds Chef Chopra.

A recipe based on the principle of umami by Chef Ajay Chopra
Indori Poha with Jeeravan Masala
Ingredients
Jeeravan masala
Coriander seeds 2 tbsp, Jeera 1 tbsp, Saunf 1 tbsp, Bayleaf 5 pcs, Cinnamon 1 inch, Mace 1 pc, Cloves 8-10 pcs, Black pepper 10-12 pcs, Nutmeg ½ pc, Salt ½ tbsp, Black salt ½ tbsp, Ajinomoto (monosodium glutamate) ½ tbsp, Turmeric powder ¼ tbsp, Red chilli powder 1 tbsp, Dry ginger powder 1 tsp, Hing ½ tsp
Poha
Oil 2 tbsp, Coriander seeds 1 tbsp, Black pepper ½ tbsp, Bay leaf 3 pcs, Saunf ½ tbsp, Jeera ½ tbsp, Mustard seeds ½ tbsp, Pounded coriander seeds & black pepper 1 tbsp, Green chilli chopped 1 tbsp, Green peas ¼ cup, Hing dissolve in water 1 tsp, Turmeric powder ½ tbsp, Poha 3 cups, Sugar 2 tbsp, Jeeravan masala ½ tbsp, Salt ½ tbsp, Pomegranate seeds 1 tbsp, Onion chopped ½ cup, Ratlami sev ½ cup

Method
Heat a pan, add all whole spices in the ingredient list and lightly toast them. Then add salt, black salt, ajinomoto (monosodium glutamate), turmeric powder, red chilli powder, dry ginger powder, hing and mix it. Transfer it to a mixer jar and grind it to a fine powder. Jeeravan masala is ready. Store it in an airtight container.
Indori Poha
Wash poha with water and it gets clean. Strain the water and add jeeravan masala, sugar and mix it. Keep it aside.
In a mortar and pestle, add coriander seeds, black pepper and coarsely pound them. Heat oil in a pan, add jeera, bayleaf, sauf, mustard seeds, pounded coriander seeds & black pepper and let them crackle. Then add green chilli chopped and saute. Later add turmeric powder, green peas, hing water and cook them. Then add soaked poha, salt and carefully mix it. Cover it with a lid and cook it on low flame for 5-6 mins. Indori style poha is ready to serve. Sprinkle the jeeravan masala, pomegranate seeds, chopped onion, chopped coriander and serve with hot jalebi.

(Images courtesy: iStock)