US EditionUmami’s an old flavor but still a new concept for many cooks. Here’s what to know
- Katie Workman, a food writer for The Associated Press, notes that umami—the savory flavor considered the fifth basic taste—was first identified as a unique taste over a century ago by the Japanese scientist Kikunae Ikeda.
- Umami's recognition followed initial U.S. Beliefs that MSG was unsafe, but it is now considered a safe food additive reintroduced by many Asian chefs.
- Umami occurs in diverse ingredients such as aged cheeses, cooked tomato products, mushrooms, cured meats, fish sauces, and fermented foods across many cuisines.
- Vegetarians and vegans might think umami is hard to achieve without animal products, but Workman notes it is easy by choosing the right umami-rich ingredients.
- This understanding encourages cooks to incorporate umami more deliberately, enhancing flavor without relying solely on meat or MSG, broadening culinary options.
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The Reporter+14 Reposted by 14 other sources
Umami’s an old flavor but still a new concept for many cooks. Here’s what to know
By KATIE WORKMAN You know that burst of flavor you experience when you take a bite of certain savory foods, such as meat, fish, mushrooms or miso? That sensation of “whoa, that is just delicious!” In all likelihood, you are tasting umami. Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae Ikeda. It’s now recognized as the fifth taste, joining sweet, salty, bitter and sour…
·Pennsylvania, United States
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Associated Press News+2 Reposted by 2 other sources
Umami's an old flavor but still a new concept for many cooks. Here's what to know
You know that burst of flavor you experience when you take a bite of certain foods like roasted meat, Parmesan cheese, anchovies, soy sauce, caramelized onions or miso broth?
·United States
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Total News Sources19
Leaning Left3Leaning Right0Center14Last UpdatedBias Distribution82% Center
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82% Center
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C 82%
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