How-To & Diy

Understanding Umami

March 13, 2014

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.

Today: Which ingredients carry that fifth taste -- and the best ways to cook with them. 

Ramen from Food52 

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A long, long time ago, only four tastes ruled the culinary world: sweet, sour, salty, and bitter. But in the late 1800s, a European chef and a Japanese chemist both discovered the existence of a fifth taste -- umami -- abundantly present in their bowls of rich veal stock and earthy dashi. And while society called it pure imagination, a hundred or so years later, science prevailed -- and umami was officially added to the taste roster. The end. Slash just the beginning.

Described as savory or meaty, the word umami translates to mean “savoriness.” That savoriness comes from the presence of glutamate, amino acids which occur naturally in food (and for which our taste buds have special receptors, so take that 19th century naysayers). And while most often associated with soy sauce, bacon, and other processed ingredients, umami also occurs naturally in whole foods, often getting stronger when aged, dried, cooked, and cured.  Or better yet, paired with other umami-rich foods. 

With so many sources to choose from (see below), you can use umami along a wide spectrum of savory and sweet dishes. Just be on the lookout for its sodium counterpart, MSG, which produces big umami flavors but also big headaches for some consumers.

Soy Sauce, Fish Sauce, Miso Paste

Umami from Food52

A splash of these fermented sauces will add complexity to simple dishes and leftovers. Try them in weeknight fried rice, meat marinades, or a side of vegetables like Momofuku’s roasted brussels sprouts. Or, make miso caramel sauce for dessert. 



While kombu (or dried kelp) made its original debut in a bowl of dashi, it will also infuse its umami-richness into risottos, stews, and soaking beans. Then, let it shine on its own in seaweed tartare and seaweed tempura. Or grind sheets into a powder for an umami-rich rub.


Parmesan from Food5

From salads to pastas to pasta salads, a sprinkle of Parmesan adds depth to the plainest plates. But go beyond the obvious and add umami to guacamole (guacamami?) in Merrill’s Parmesan-laced recipe. And use the rind to make creamy Parmesan broth.


Anchovies from Food52

Described as umami bombs, these little fish bring a big boost of flavor. Pump up potato salads, plain vegetables, and dinner parties with this sauce. This spread. And these gougères.


Rib roast fromFood52

Unleash the superpowers of pork, beef, and shellfish by layering multiple umami-rich ingredients together -- like this Chinese style honey hoisin sticky ribs, this tomato-drenched stuffed cabbage, and Amanda’s shrimp and chorizo sandwiches.


tomatoes from Food52

Addicted to Bloody Marys? Blame umami. Filled with the fifth taste, tomatoes beef up breakfast, like these tomato baked eggs or this simple jam. They make comfort food quick and easy, like these rich mussels in lemongrass broth. Tip: for more umami, dry them on your own.


Mushrooms from FOod52

Having mushrooms on hand, especially dried shiitake, means instant umami. And when using the fresh kind, a little heat will release that savory taste. So stuff them. Marinate them. Bourguignon them

Green Tea

According to the Umami Information Center (this is real), green tea contains a good amount of glutamate. Add dried leaves to boiling water when steaming fish. Mix in matcha for a twist on cookies, cakes, and morning shakes. And spike up cocktail hour with this green tea sparkler.

What are your favorite ways to cook with umami? Let us know in the comments!

See what other Food52 readers are saying.

  • Claudia | Gourmet Project
    Claudia | Gourmet Project
  • Michael Schmitt
    Michael Schmitt
  • emily6532n
  • Ragnar Egilsson
    Ragnar Egilsson
  • ben
In January of 2004, I received a diagnosis that changed my life. I was diagnosed with Lupus, an autoimmune disease that in my case attacked my kidneys and brain. Due to the intensity of the initial “flare up” of the disease, I became renal insufficient and eventually faced kidney failure. Amazingly, through great medicine, wonderful family and friends, and an enormous amount of support, I became stronger and healthier and miraculously, my kidneys partially regenerated. I no longer depend on dialysis and by regulating my diet, I depend on fewer medications. Five years later, I work part time and live a full and utterly enjoyable life. My dietary restrictions have transformed into a real passion for food and I hope to be able to pass along my favorite finds to others facing similar dietary challenges. Be creative, be friendly, and be full!


Claudia |. April 13, 2015
Yummy parmesan!!!
Michael S. April 13, 2015

A month after this post was originally put on the internet, another food52 article talks about how headaches and MSG are a myth.
emily6532n April 13, 2015
what is the recipe for that ramen-looking soup in the first picture!?
Lianna April 13, 2015
Click on the picture and it will link to the recipe. :)
Ragnar E. December 28, 2014
"MSG, which produces big umami flavors but also big headaches for some consumers."

Your website has an article dispelling that very myth. You should link to it.
ben July 28, 2014
In tamil, there are 6 tastes (1) Inippu - Sweet (2) Uvarppu - salt (3) Kaarpu - hot (4) Kasappu - Bitter (5) Puzhippu - Sour (6) Thuvarppu - No word in English (Taste as in Cranberry / Indian goose berry / Mango's raw kernel / Banana flower / Jambul or Jamun or Jamblang)
Yolanda M. March 19, 2014
Spanish Ham (Jamón Ibérico) is umami too! :)
Peter B. March 16, 2014
Hey Sodium Girl,
Beautifully done! I just filmed a series of classes available from
where I demonstrate my favorite umami rich broths and stocks for soups.
Peter Berley
Selma |. March 14, 2014
Great post - so informative. I would also add peanut butter and tahini as umami enhancers. A little garlicky tahini sauce is wonderful on simply cooked greens…
mmcdaniel March 14, 2014
I often add umami in an untraditional manner, such as adding a tablespoon of tomato paste or a couple of anchovies to sauteeing onions even when the recipe doesn't call for such ingredients. Also, sometimes mushroom broth instead of water. Definitely adds a dimension to the dish.
Mr_Vittles March 14, 2014
I use a combination of natural glutamates (umami bombs) and actual MSG in a lot of my cooking. I don't use heaps of MSG, because that is cheating, but do use a couple teaspoons here and there to enhance natural flavors. Favorite umami bomb is shiitake mushroom salt. Pulverize dried shiitakes in a food processor/blender, pass through strainer and add "dust" to Kosher salt. Use generously.
Selma |. March 14, 2014
The shitake mushroom salt is a brilliant idea which I am going to make now. *runs to kitchen*
AntoniaJames March 13, 2014
Malcolm Gladwell wrote one of his best "New Yorker" longreads ever (and he's written quite a few!) about ten years ago, called "The Ketchup Conundrum," all about umami. Highly recommended. ;o)
Ken March 13, 2014
Looks Umami!!! Thanks. Found this article on Instagram vs Vine. does anyone have a preference?
Borrowed S. March 13, 2014
I use miso, soy, fish sauce and mushrooms in EVERYTHING. Check out my salmon poached in dashi with enoki mushrooms:

Joy B. March 13, 2014
love this!
Catherine L. March 13, 2014
This is fascinating! I guess it explains why I love all of the things in this post...