COOKING GLOSSARY

A dictionary of culinary terms

Umami

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Definition:

Umami is one of the five basic tastes (along with sweetness, sourness, bitterness, and saltiness). It’s often described as being “savoury” or “mouth-watering”. The taste is activated by glutamate taste receptors in the mouth. Glutamate is found in foods such as tomatoes, cheeses, meats, and fermented foods. It can also be added to food in the form of monosodium glutamate (MSG).

Red tomatoes are umami! — Tomatoes are a great source of Umami.

Parmesan cheese vs. MSG. — Parmesan cheese is high in high in glutamate.

Dried Organic Japanese Kombu Seaweed. — Kombu is an excellent source of glutamic acid, the amino acid responsible for umami.

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