What is classified as umami and where can it be found?

November 20, 2025 •

4 min read

In 1908, a Japanese chemist named Kikunae Ikeda first identified umami, which stems from the Japanese word for "deliciousness," as the distinct and pleasant savory taste separate from the four other basic tastes. It is a mild but lasting sensation that spreads across the tongue and provides a mouthwatering effect.

Quick Summary

Umami is the rich, savory fifth taste, scientifically attributed to glutamate and other nucleic acids, triggering specific receptors on the tongue. It intensifies and balances other flavors, creating a deeper, more complex taste profile in numerous foods through natural processes like aging, fermentation, and cooking.

Key Points

Glutamates and Ribonucleotides: Umami is primarily triggered by the amino acid glutamate and ribonucleotides like inosinate and guanylate, which activate taste receptors.
Aged and Fermented Foods: Umami intensifies through natural processes such as fermentation (soy sauce, miso) and aging (aged cheese, cured meats), which break down proteins into free glutamates.
Synergistic Flavor: Combining ingredients rich in different umami compounds, such as glutamate and inosinate, creates a synergistic effect that significantly enhances the savory taste.
Ubiquitous in Cuisines: Umami is not limited to Asian food; it is a universal flavor present in many foods and is the basis for many classic flavor pairings globally.
Cooking Techniques: Slow-cooking, roasting, and braising can all increase the umami content of foods by breaking down proteins and concentrating flavors.
Beyond Savory: While often described as savory, umami provides a rich, mouthwatering sensation that can also balance and complement other tastes like sweet, sour, salty, and bitter.

The Chemical Foundation of Umami

At its core, umami is the taste of glutamates, which are amino acids, and ribonucleotides. The most well-known glutamate is monosodium glutamate (MSG), but it occurs naturally in many foods. The synergistic effect of combining glutamates with ribonucleotides, such as inosinate (IMP) and guanylate (GMP), significantly enhances the intensity of the umami flavor. This is why combining certain ingredients, like parmesan cheese with tomatoes, results in a flavor far more savory than the sum of its parts.

Key Umami-Contributing Compounds

L-Glutamate: The most common umami substance, L-glutamate is an amino acid found in both plant and animal proteins. When proteins are broken down during ripening, cooking, or fermentation, free glutamate is released, activating our taste receptors. Foods like aged cheese, tomatoes, and cured meats are high in free glutamate.
Inosinate (IMP): This ribonucleotide is predominantly found in animal products. Its presence is particularly high in fish like dried bonito flakes and cured meats, and it creates a powerful synergistic effect with glutamate.
Guanylate (GMP): Primarily derived from plants, this ribonucleotide is a key component of umami in mushrooms, especially dried shiitake. Similar to inosinate, it boosts the savory flavor when combined with glutamate.

Natural Processes That Create Umami

Beyond simply existing in certain foods, umami flavor is often developed through specific culinary techniques and natural aging. These processes break down complex proteins into free amino acids, releasing concentrated savory flavor.

Cooking and Fermentation

Fermentation: This ancient process involves microorganisms breaking down food, releasing free glutamates. Examples include soy sauce, miso, and kimchi.
Aging and Curing: The breakdown of proteins over time in foods like aged cheeses (e.g., parmesan) and cured meats (e.g., prosciutto) concentrates umami.
Roasting and Braising: Applying heat to meat and vegetables accelerates protein breakdown, releasing glutamates and deepening the savory flavor.

A Comparison of Umami Sources


Feature	Naturally-Occurring Umami	Added Umami (MSG)
Source	Produced by ripening, aging, and cooking of whole foods.	Synthetically produced via fermentation of carbohydrates like sugar cane.
Flavor Profile	Complex and nuanced, with flavors that evolve over time and from synergistic combinations.	A pure, consistent umami taste that enhances the overall flavor of a dish.
Safety	Generally accepted as safe from whole food sources.	Designated as safe by the FDA, though some report mild, transient sensitivity.
Examples	Parmesan cheese, tomatoes, dried mushrooms, aged beef, miso.	Found in seasonings, some processed foods, and added by chefs.

Common Umami-Rich Foods

Umami is a universal flavor found in many different cuisines and ingredients across the globe.

Meat, Fish, and Dairy

Meat: Aged and cured meats, such as prosciutto, bacon, and cured beef, develop intense umami flavors.
Fish and Shellfish: Certain types, including tuna, mackerel, and cured anchovies, are particularly rich in umami.
Aged Cheeses: Hard cheeses like Parmesan and mature cheddar contain high levels of free glutamate due to the aging process.
Fermented Sauces: Fish sauce and Worcestershire sauce are ancient examples of umami-rich condiments.

Vegetables and Fungi

Mushrooms: Dried shiitake mushrooms are an especially potent source of guanylate, and most mushrooms develop more umami when cooked.
Tomatoes: Ripe and sun-dried tomatoes contain significant amounts of glutamate.
Seaweed: Kombu, a type of kelp, is the original source from which umami was first identified, and is a staple in Japanese dashi.
Soy Products: Miso paste and soy sauce, both fermented soy products, are classic umami enhancers.

Combining Ingredients for Maximum Umami

The key to harnessing umami lies in the synergistic effect of combining ingredients rich in different umami compounds. This is a technique that has been used instinctively in many cuisines for centuries. For example, the Japanese combine glutamate-rich kombu with inosinate-rich bonito flakes to make dashi. Similarly, Italian cooking frequently pairs glutamate-rich tomatoes with aged Parmesan cheese and mushrooms to amplify flavor.

How to Experience and Apply Umami

Experiencing umami is about paying attention to the full, savory flavor profile of a dish, noticing the way it lingers on the palate and enhances other flavors. To deliberately incorporate it into cooking, focus on using umami-rich ingredients and leveraging techniques that develop umami, such as low-and-slow cooking, fermenting, and aging. Adding umami is an excellent way to reduce reliance on salt without sacrificing deliciousness, as the presence of umami can maintain a satisfactory flavor in low-sodium dishes. This makes umami a valuable tool for health-conscious cooking.

Conclusion: The Fifth Taste in the Culinary World

Umami, recognized scientifically as the fifth basic taste, is defined by the presence of glutamates and ribonucleotides, which activate specific receptors on the human tongue. It is the foundation of deliciousness and savoriness in a vast range of foods, from aged cheeses and cured meats to mushrooms, tomatoes, and fermented products. Whether occurring naturally through ripening and cooking or amplified through synergistic ingredient combinations, understanding what is classified as umami allows cooks to create deeper, more satisfying flavors. This knowledge helps explain the appeal of many classic culinary pairings and provides a framework for elevating the taste of virtually any dish.

Frequently Asked Questions

While both can contribute to a savory flavor profile, umami is distinct from saltiness. Salty taste signals mineral content, while umami signals protein through glutamates. Umami can also reduce the perception of saltiness, allowing for a satisfying taste with less sodium.

Yes, monosodium glutamate (MSG) is a purified form of glutamate and is used as a flavor enhancer to add a pure umami taste to foods. The umami flavor found in whole foods is the same taste as that of MSG.

Umami flavor is created by releasing free glutamates, typically from the breakdown of proteins through cooking, aging, or fermentation. Processes like ripening tomatoes, curing meats, and fermenting soy increase the concentration of these compounds.

Some of the best examples of umami-rich foods include aged Parmesan cheese, dried shiitake mushrooms, ripe tomatoes (especially sun-dried), cured meats, seaweed (kombu), soy sauce, and fish sauce.

Absolutely. While discovered in Japan, umami is a universal taste present in many global cuisines. Italian Parmesan, American ketchup, and classic meat broths all feature strong umami profiles.

The amplified flavor is due to a synergistic effect between glutamate and ribonucleotides. Combining a glutamate-rich food (like tomatoes) with an inosinate-rich food (like beef) significantly boosts the overall perception of savory flavor.

Umami is not an acquired taste; humans are born with a taste for it. In fact, breast milk contains high levels of free glutamate, making it a baby's first introduction to the flavor.

Umami is often described as savory, brothy, or meaty. It provides a full-bodied, satisfying flavor that spreads across the tongue, lingers, and triggers salivation.