The Fifth Basic Taste
Source of Umami
| Umami is released or activated by the glutamate (amino acid) in particular foods. A few other substances found in food such as inosinate (nucleotide) and guanylate (nucleotide) have the same effect. A significant amount of glutamate is contained in foods such as dried seaweed (konbu), cheese and tomatoes, whereas fish and meat are rich in inosinate and mushrooms are rich in guanylate. |
 |
 |
Konbu is one of the important source of glutamate in Japanese cuisine and the key ingredient in the making of dashi, the basic stock used in all Japanese cooking. The ubiquitous use of dashi is an important factor in helping Japanese food taste good and of itself. This basic stock is used in a large number of cooking techniques, to simmer dishes, in steamed custards, egg omelettes, soups, dipping sauces and dressings. |