Stuff You Should Know Selects: How Umami Works!
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Nov 26, 2022 Discover the savory world of umami, the fifth taste that transformed culinary experiences! Learn how common condiments like ketchup have hidden histories and flavor complexities. Dive into the science of taste and its evolutionary benefits, particularly the role of umami in enhancing our favorite dishes. The hosts share humorous cooking mishaps while making miso soup, alongside exciting cooking tips. Through laughter and engaging stories, they make taste and flavor appealing and accessible.
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Umami: The Fifth Taste
- Umami, meaning "delicious," was first identified by the Japanese but took time for Western acceptance.
- Its subtle, savory flavor enhances other tastes, unlike the standalone qualities of salty, sweet, sour, and bitter.
Garum: Ancient Umami
- Romans and Greeks used garum, a fermented fish sauce, rich in umami.
- It involved gutting fish, salting the remains, and leaving them in the sun for three months.
Key Umami Components
- Kikunae Ikeda isolated glutamate in dashi, identifying it as a key umami component.
- Later research revealed other umami contributors like inosinate in bonito flakes and guanylate in shiitake mushrooms.