Umami: The Savoury Fifth Taste

We all know the four basic tastes: sweet, salty, sour, and bitter. For centuries, these have been the pillars of our culinary understanding. But there’s a fifth, and deeper flavour that brings a sense of rich, savoury satisfaction. That taste is umami.

Umami was first identified over a century ago by a Japanese chemist named Kikunae Ikeda. He discovered that the unique, savoury flavour he found in traditional kombu (kelp) broth was due to a compound called glutamate. He named it ‘umami’, which translates as ‘savoury deliciousness’. Since then, the world has caught up and umami is now celebrated by chefs everywhere. It’s found in many ingredients we already love, from aged Parmesan and cured hams to ripe tomatoes and mushrooms.

The purest expression of umami is found in dashi, a light yet complex stock that is the very soul of Japanese cooking. Often made from kombu (kelp) and dried bonito flakes, this essential foundation gives dishes like miso soup and udon their distinctive, satisfying depth.

The true brilliance of dashi is its ingredients. When you combine elements with different umami compounds—like the glutamate from kombu and the inosinate from bonito flakes—the flavours multiply. This elegant, ancient Japanese technique is perfect for the modern kitchen because a flavour-rich dashi can be made entirely from plant-based ingredients like kombu and shiitake mushrooms, making it a fantastic way to add a natural, savoury punch to our meals.

Dashi is naturally low in fat and calories, making it a healthy base for soups and stews. It can also help you reduce salt intake, as the deep, savoury flavour of umami enhances dishes without the need for extra sodium. This makes dashi invaluable for creating delicious, heart-healthy meals.

For more stories, follow us on Insta @movimentometropolitano.