Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
-
Seems kind of open-ended to me... I'm not really sure how people are supposed to answer this.– AaronutCommented Jul 19, 2010 at 14:08
-
you are probably right Aaronut, I saw it mentioned in another post and it got me wanting to know...– Sam HolderCommented Jul 19, 2010 at 14:14
-
Too broad to be really answerable.– JSBձոգչCommented Jul 19, 2010 at 15:33
-
Shall I delete this? There are no votes to close yet....– Sam HolderCommented Jul 19, 2010 at 16:40
-
I don't think you'll be able to delete it with upvoted answers. I guess it's okay, as a wiki; at least it introduces a concept that some people may not know [much] about. 'Course, the entire thread needs to be wikified, not just the question.– AaronutCommented Jul 20, 2010 at 1:06
Add a comment
|
5 Answers
Umami comes from a very specific source: Glutamates and glutamic acid. MSG is a glutamate, so it is one of the best ways to add a bit of umami.
Meat, Kombu seaweed (used to make Dashi, and hence Dashi), mushrooms, onions, cheeses, soy and other beans, most high-protein foods.
Here is a quick list. Most are prepared foods, but it should give you an idea.
-
Second ingredient in most bouillons, after salt, is MSG. Commented Mar 27, 2019 at 23:28
Marmite / Vegemite contain autolyzed yeast extract, which is a very high source of umami. These spreads are therefore also great for bringing out savory flavours.
answered Jul 19, 2010 at 14:11
The insides of Tomato's are high. Heston Blumanthal has a recipe for Tomatoe Ketchup that makes use of this.
answered Jul 19, 2010 at 14:11