UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. from taste researchers to nutritionists, food journal- Glutamate is a component of vegetables such as toma- ists and chefs the world over. It is also now receiving toes, and of fermented foods such as cheese, miso or extensive exposure in the non-Japanese media, and soy sauce. Inosinate is found in meat and fish, and on the internet. guanylate in dried mushrooms. Umami substances, The Umami Information Center is engaged in though discovered by Japanese scientists, are present a range of promotional and educational activities in a wide variety of foods found all over the world. It designed to further understanding of umami. These may have been the straightforward umami of Japa- include organizing lectures and symposiums both in nese cuisine, unmasked by complex flavors or aro- Japan and elsewhere, running websites (Japanese: mas, that led to umami’s discovery in Japan first. www.umamiinfo.jp, English: www.umamiinfo.com), In 1982, researchers in fields encompassing the and publishing books and leaflets. physiology of taste, physiology of the oral cavity, nutri- We hope this leaflet will help you to learn more tional science, and food chemistry established a study about umami. group to promote research on umami. International March 2015 symposiums on the topic of umami were held in Japan Takashi Yamamoto Chairman and elsewhere, facilitating the exchange of scientific Umami Information Center information on umami, including the work of over- D.M.D. CONTENTS Umami: critical to delicious cooking …… 3 Where can we find umami? …… 10 Umami and “deliciousness” Umami and aging/fermentation …… 11 The basic tastes and common corresponding foods/ Traditional foods around the world and umami … 12 components …… 4 Umami Q&A …… 14 Umami and babies …… 5 Umami synergy …… 16 Umami and our bodies …… 6 Comparing soups the world over …… 17 Where do we sense umami? The growing use of umami …… 18 A signal for protein Healthy Japanese cuisine in the global spotlight The role of glutamate Umami allows for less salt The discovery of umami …… 7 Improving quality of life for the elderly Umami and the history of seasonings Chefs and researchers give their views on umami …… 20 A Japanese discovery Chefs the world over use umami …… 22 What umami tastes like: three properties …… 8 About the Umami Information Center …… 23 Experiencing umami for yourself Photos by Akira Saito: Cover, p. 9, p. 14–15 and p. 22. 2 Heston Blumenthal’s photo by Alisa Connan: p.20 Umami: critical to delicious cooking t has been over a century since umami was discovered in Japan, but umami is just now attracting global attention, primarily from chefs and others with a strong inter- Iest in food. Umami is the fifth taste, joining sweet, sour, salty and bitter. These are unique tastes that cannot be created by mixing other tastes, and are known as the basic, or primary tastes. Umami is a general term used mainly for substances combining the amino acid glutamate, and/or the nucleotides inosinate and guanylate, with minerals such as sodium and potassium.* Umami and “deliciousness” Since the word “umami” is originally Japanese and the Japanese expressions “to have umami” and “umai” can mean “tastiness” or “deliciousness,” “umami” is often confused with “deliciousness.” Whether something tastes good or not is a compre- hensive yet subjective evaluation determined by elements such as taste, aroma, tex- ture and temperature, besides other factors such as appearance, color and shape, as well as one’s physical condition, surrounding environment, cultural background, and previous experiences. Of these various elements, umami in balance with the other basic tastes (sweet, sour, salty, and bitter) plays an important role in determining the deliciousness of a dish. * In scientific terms, umami is How humans experience their food defined as the taste of salts combining glutamate, inos- inate or guanylate with the likes of sodium ions, such as Basic taste Taste Flavor Palatability Food acceptability monosodium glutamate, or Sweet potassium ions, but for the pur- poses of this pamphlet, except Sour Fullness / Thickness for sections requiring scientific Salty Aroma precision, we describe umami Bitter as the taste of glutamate, ino- Texture Shape Umami sinate and guanylate. Temperature Sound Salts of the amino acid Color / Glossiness aspartate and the nucleotide Spicy adenylate are also types of Astringent umami substance, weaker than Environment (atmosphere and humidity) glutamate. Succinic acid, which Habituation, social situation, culture gives shellfish their distinctive taste, has also been identified Personal condition (mood and health) as another possible umami sub- stance. 3 The basic tastes and common corresponding foods/components or human beings, being able to distinguish the five basic tastes is an indispensable survival skill, because it allows us to avoid risky foods and obtain nutrients safely. F By detecting the sour taste of organic acids in unripe fruit or rotting food, or the bitterness of alkaloids, for example, our tongue enables us to avoid danger. In contrast, when we detect the sweetness of sugars that serve as our energy source, or the saltiness of minerals necessary to maintain the balance of body fluids, we actively consume them. Umami meanwhile serves as a signal to the body that we have consumed protein. Sensing umami triggers the secretion of saliva and digestive juices, facilitating the smooth digestion of protein. Common examples of foods/taste substances for each of the basic tastes Taste Taste substance Common foods Sugar Honey Candy Sucrose Sweet Fructose Glucose Vinegar Lemons Limes Yogurt Acetic acid Sour Citric acid Lactic acid Salt Sodium Salty chloride Coffee Bitter melon Chocolate Caffeine (90% cacao mass) Bitter Alkaloids Momordicin Tomatoes Cheese Meat Fish Dried shiitake Glutamate mushrooms Umami Inosinate Guanylate 4 Umami and babies mami is an important taste for newborn babies. Breast milk is rich in the umami component glutamate. It is also contained in amniotic fluid, making umami a Ufamiliar taste even before birth. For babies too, the basic tastes are a vital signal that tells them whether what they have consumed is nutritious or harmful. When sour and bitter solutions were placed in the mouths of four-month-old infants transitioning to solid food, their facial responses indicated rejection of the tastes. On the other hand, when offered a sweet liquid, they appeared calm and happy. When then given vegetable soup, the infants screwed up their faces slightly, but when given vegetable soup with umami added, they exhibited the same degree of satisfaction as when given the sweet liquid. Amino acids in mother's milk 7 days after birth Alanine Arginine Aspartate Glutamate Glutamine Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Proline Serine Taurine Threonine Tyrosine Valine 02468 10 12 14 16 18 20 (mg/100 mL) (Carlo Agostini et al., 2000) Infant taste responses Sweet Sour Bitter Vegetable Vegetable soup soup only with added umami *This experiment was conducted under expert supervision and in accordance with the method of Dr. J. E. Steiner. Because infants are less sensitive to saltiness than adults, and out of concern for any possible health effects, no experiments were undertaken with salty tastes. (J. E. Steiner et al., 1987) 5 Umami and our bodies Where do we sense umami? otted over the tongue are patches of tissue called papillae, which contain bud- Dshaped organs that detect taste. These taste buds, as they are commonly known, consist of dozens of taste cells clumped together. The taste cells in turn contain recep- tors for sweet, sour, salty, bitter and umami substances. From these receptors, infor- mation is transmitted to the brain, and we perceive the taste of the food. Umami substances function as the keys and their receptors as the keyholes. When the receptors in taste cells receive the umami substance glutamate, that information is swiftly passed on to the brain via taste nerves, and umami is recognized. A signal for protein ach of the basic tastes acts as a signal for nutrients or harmful substances. Umami is Ethe taste of amino acids and nucleotides, and tells us when a food contains protein, a nutrient essential to survival.