Umami: A Flavour Explosion
by Jodi MacKinnon (QFG)

Umami: The Fifth Taste


If you’ve never heard of umami, you’re in for a real treat. Chances are that you have already experienced this explosion of flavour and just don’t recognize the name. 

Umami is referred to as the ‘fifth taste’, aside from the other four tastes that we are already familiar with – sour, bitter, salty, and sweet. Think about when you add soy sauce to your sushi to give it a little more taste or when you add parmesan cheese to your pasta dish to add some extra flare. That dash of pizzazz is the umami flavour.

Odoo • Text and Image
Odoo • Image and Text

What is it Exactly?

Glutamic acid is the main component in all umami foods. Is it essential to our diet? No. But it certainly elevates the flavour of our favourite dishes. Many chefs tend to embrace umami-rich foods because they enhance the salty, meaty flavour of low-sodium and vegan dishes.

Are There Any Benefits?

Definitely. Umami has been known to promote digestion because it stimulates digestive juices and saliva. There are a variety of foods that contain umami, including lamb, pork, asparagus, green tea, beef, chicken, seaweed, aged cheese, miso, mushrooms, and black olives. All these foods contain beneficial nutrients, from the iron and B vitamins in various meats to the antioxidant selenium in seafood.

Try for yourself. Awaken your taste receptors with an umami flavoured mushroom smoothie or sprinkle umami dust on your favourite grilling meats. The opportunities for flavour enhancement are endless.

Odoo • A picture with a caption
Umami : A Flavor explosion
Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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