The importance of UMAMI

“essence of deliciousness” – meaty, savory deliciousness that deepens flavor

  • Discovered over a century ago
  • 5th taste along with sweet, sour, salty and bitter
  • Signals the body that protein has been consumed
  • Glutamate, Inosinate and Guanylate are the main components of umami
  • Fermentation increases umami in food items like soy sauce, fish sauce and miso
  • Umami coats the tongue, allowing taste to linger and create a mouth watering affect
  • Triggers the secretion of saliva driving craveability and satiety
Umami-Rich Foods
Glutamate Kombu seaweed, Champignon mushrooms, Chinese cabbage, Onions, Cheese, Tomatoes
Inosinate Tuna/Bonito, Anchovy, Beef, Poultry, Pork
Guanylate Shiitake, Porcini, Morel mushrooms


Umami presence is sensed stronger when umami rich foods are combined with each other, generating amplified and lingering taste sensations

  • Beef + Mushroom
  • Tuna/Bonito + Seaweed
  • Seaweed + Shiitake
  • Soy Sauce + Shiitake
  • Fish Sauce + Champignon
  • Cabbage + Onion

The combination of umami rich foods creates an intensity up to 8X greater than the individual food