The Fifth Basic Taste
Globalisation of Umami
The UMAMI World Map
UMAMI has been used all over the world for many years. In 1985, the word ‘UMAMI’ became recognised internationally. The ingredients which deliver the UMAMI taste vary according to country and region, and are a reflection of climate and food culture. In fact, people have recognised the essence of the taste of UMAMI since ancient times. It might come as a surprise to you that so many different ingredients are used to create UMAMI.
The Umami tradition in the West differs in some significant ways from that of East. In terms of ingredients, Umami in most Asian cuisine is derived from fermented soy beans, prepared whole, in sauces and in concentrated pastes from an impressive assortment or dried and/or fermented fish and seafood products; and from such characteristic ingredients as shiitake mushrooms and seaweed. In the West, Umami from ancient times has been heavily associated with meat, primarily beef and a wide range of fresh and cultured dairy products which have never been a significant part of the Southeast Asian tradition. Plant sources vary as well, with the widely popular tomato replacing the Asian soy bean as a sauce vehicle and flavour enhancing additive.