{"id":16680,"date":"2026-08-06T11:56:22","date_gmt":"2026-08-06T10:56:22","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=16680"},"modified":"2026-08-06T18:16:14","modified_gmt":"2026-08-06T17:16:14","slug":"umami-guide-to-the-fifth-taste","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste","title":{"rendered":"Umami: Gousto\u2019s Guide To The Fifth Taste"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Like it when your food tastes irresistible? Then join us as we explore umami: the mysterious, super-savoury fifth taste.<\/p>\n<p>Umami was discovered just over a hundred years ago. But while the word vaguely translates to \u201cdeliciousness\u201d in Japanese \u2013 what does that mean? Where does it come from, can you taste it, and why does one bite of it make you go \u201cmmm\u2026\u201d? We\u2019ve done some digging, so whatever burning umami questions you have, we\u2019re here to answer them.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-left counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #000000;color:#000000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #000000;color:#000000\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#What_is_umami\" >What is umami?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#What_does_umami_actually_taste_like\" >What does umami actually taste like?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Umami_Around_the_World\" >Umami Around the World<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Italy\" >Italy<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Japan\" >Japan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Korea\" >Korea<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Watch_out_for_a_few_red_herrings\" >Watch out for a few red herrings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\/#Whats_next_for_umami\" >What\u2019s next for umami?<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_is_umami\"><\/span>What is umami?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>You\u2019ve probably heard this tasty term around, but despite its catchy name \u2013 it\u2019s a little complex to describe.<\/p>\n<p>Tasting the scrumptious meaty flavour of umami requires a high amount of an amino acid called glutamate, which gives ingredients like beef, tomatoes and mushrooms their unique savoury character. More simply though, it\u2019s been scientifically defined as the fifth basic human taste. You have sweet, sour, salty, bitter and umami.<\/p>\n<p>And like all the other taste bud tingling sensations, we\u2019ve evolved to recognise umami for a reason. In fact, the flavour encourages us to eat enough protein \u2013 just like how we avoid foods that are too bitter to stop us eating poison.<\/p>\n<p><strong>But if umami is a basic human taste, why have we only just started talking about it?<\/strong><\/p>\n<p>Humans have been enjoying the nuances of umami for hundreds of years, we just never had a way to define it. The part of the tongue that senses umami was discovered by Japanese scientist Dr. Kikunae Ikeda, and his findings were only translated into English in the last 20 years.<\/p>\n<p>The taste of umami was discovered in 1908 by the Japanese biochemist Professor Kikunae Ikeda.<\/p>\n<p>At the time, scientists across Eastern and Western parts of the world recognised only four basic tastes. However, Ikeda believed there was another distinct flavour responsible for the satisfying richness present in certain foods.<\/p>\n<p>The discovery of the fifth flavour profile began with Dr Ikeda and his bowl of kombi dashi (a broth made with kelp). He believed that there was more to his meal than sweet, salty, bitter and sour.<\/p>\n<p>From there, he turned to chemistry, subsequently analysing and isolating components of his broth to determine the cause of this believed fifth taste. He isolated crystals that he thought were expelling the umami taste, which turned out to be the amino acid <b>glutamate<\/b>, one of the most common amino acids found in food.<\/p>\n<p>Dr Ikeda and his partner, Saburosuke Suzuki Senior, decided to mass-produce glutamate, combined with sodium to create \u2018MSG\u2019, a seasoning with the taste of pure umami.[<a href=\"https:\/\/www.ajinomoto.com\/umami\/discovery-of-umami\" target=\"_blank\" rel=\"noopener\">1<\/a>]<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-16683 size-full\" src=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2514_Mushroom-Broccoli-Bowl-With-Miso-Dressing-4674-x700.jpg\" alt=\"Mushroom &amp; Broccoli Bowl With Miso Dressing\" width=\"700\" height=\"467\" \/><\/p>\n<h2><span class=\"ez-toc-section\" id=\"What_does_umami_actually_taste_like\"><\/span>What does umami actually taste like?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Often described as meaty, savoury or deeply satisfying, <b>umami<\/b> translates from Japanese as <i>&#8220;the essence of deliciousness.&#8221;<\/i> Unlike the other basic tastes, it creates a rich, mouth-filling sensation that balances flavours, stimulates salivation and even helps kickstart digestion.<\/p>\n<p>A common misconception is that umami only comes from MSG or food additives. In reality, the amino acid responsible for umami \u2013 <b>glutamate<\/b> \u2013 occurs naturally in many everyday foods. While ingredients like tomatoes, asparagus and anchovies naturally contain glutamates, processes such as ageing, curing, smoking, drying and fermentation concentrate these savoury flavours by breaking down proteins into free glutamates.<\/p>\n<p>That&#8217;s why aged Parmesan, cured meats and slow-simmered stocks are so flavourful, and why ripe tomatoes taste sweeter and more savoury than unripe ones. Even pantry staples like Worcestershire sauce, balsamic vinegar, soy sauce and bouillon can instantly boost the umami of meat, vegetarian and vegan dishes.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Umami_Around_the_World\"><\/span><b>Umami Around the World<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Umami is celebrated across the globe, with different cuisines using local ingredients and traditional techniques to create rich, savoury flavour.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Italy\"><\/span><b>Italy<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Tomatoes, aged Parmesan and cured meats like &#8216;nduja and prosciutto are key sources of umami in Italian cooking. As Parmesan matures, its proteins break down into glutamates, intensifying its savoury flavour.[<a href=\"https:\/\/www.umamiinfo.com\/richfood\/foodstuff\/cheese.html\" target=\"_blank\" rel=\"noopener\">2<\/a>]<\/p>\n<p>Why not try our <a href=\"https:\/\/www.gousto.co.uk\/cookbook\/pork-recipes\/spicy-nduja-cherry-tomato-spaghetti\"><b>Spicy &#8216;Nduja &amp; Cherry Tomato Spaghetti<\/b><\/a> for the ultimate Mediterranean umami experience?<\/p>\n<h3><b><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21341\" src=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700.jpg\" alt=\"Spicy 'Nduja &amp; Cherry Tomato Spaghetti\" width=\"700\" height=\"700\" srcset=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700.jpg 700w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-300x300.jpg 300w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-150x150.jpg 150w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-200x200.jpg 200w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-180x180.jpg 180w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-100x100.jpg 100w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/2268_Spicy-Nduja-and-Cherry-Tomato-Spaghetti_003_reedit_0-1664184032862-x700-120x120.jpg 120w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/b><\/h3>\n<h3><span class=\"ez-toc-section\" id=\"Japan\"><\/span><b>Japan<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>The birthplace of umami, Japanese cuisine is packed with naturally savoury ingredients including miso, soy sauce, seaweed and shiitake mushrooms.<\/p>\n<p>Try our <a href=\"https:\/\/www.gousto.co.uk\/cookbook\/recipes\/grilled-miso-aubergine-edamame-salad-with-brown-rice\"><b>Grilled Miso Aubergine &amp; Edamame Salad with Brown Rice<\/b><\/a> for a delicious taste of Japanese-inspired umami.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21342\" src=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700.jpg\" alt=\"Grilled Miso Aubergine &amp; Edamame Salad with Brown Rice\" width=\"700\" height=\"700\" srcset=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700.jpg 700w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-300x300.jpg 300w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-150x150.jpg 150w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-200x200.jpg 200w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-180x180.jpg 180w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-100x100.jpg 100w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3953_Grilled-Miso-Aubergine-Edamame-Salad-6824-1635267715921-1756476979800-x700-120x120.jpg 120w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Looking for more? Explore the <a href=\"https:\/\/www.gousto.co.uk\/cookbook\/japanese-recipes\">Japanese recipes<\/a> in our cookbook for even more umami-rich recipes.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Korea\"><\/span><b>Korea<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>Fermented ingredients like gochujang, doenjang and <a href=\"https:\/\/www.gousto.co.uk\/blog\/best-fermented-foods-for-gut-health\">kimchi<\/a> develop their bold, savoury flavour as proteins break down into glutamates during fermentation.<\/p>\n<p>Try our <a href=\"https:\/\/www.gousto.co.uk\/cookbook\/recipes\/gochujang-fried-rice-with-king-prawn-spinach-stir-fry\"><b>Gochujang Fried Rice with King Prawn &amp; Sweet Pea Pods Stir-Fry<\/b><\/a> for a sticky, spicy umami-packed meal.<\/p>\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-21343\" src=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700.jpg\" alt=\"Gochujang Fried Rice with King Prawn &amp; Sweet Pea Pods Stir-Fry\" width=\"700\" height=\"700\" srcset=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700.jpg 700w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-300x300.jpg 300w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-150x150.jpg 150w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-200x200.jpg 200w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-180x180.jpg 180w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-100x100.jpg 100w, https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/5857_Gochujang-Fried-Rice-With-King-Prawn-Sugar-Snap-Stir-Fry_003_0-1711024401964-1744202462899-1768295597833-x700-120x120.jpg 120w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/h2>\n<h2><span class=\"ez-toc-section\" id=\"Watch_out_for_a_few_red_herrings\"><\/span>Watch out for a few red herrings<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Generally, most people think umami is an Asian flavour, potentially because the concept was cooked up in Japan. But although Asian cuisines do love a big boost of umami (think soy sauce, kelp, fish sauce, miso and more), the West are big fans of a super-savoury bite, too.<\/p>\n<p>Besides that, it\u2019s important not to confuse the kinds of processes that increase umami versus just cooking something. Take barbecuing, if you will. A grilled chicken drumstick tastes charred and delicious because of the charcoal \u2013 not because of umami. It\u2019s not heat that makes the meat umami, it\u2019s the marinating.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Whats_next_for_umami\"><\/span>What\u2019s next for umami?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The science around umami is still relatively new, and we\u2019re discovering more about it all the time. That said, it&#8217;s now become such an important part of how you taste food that it\u2019s bound to make its way further and further into the mainstream. So next time you need an adjective, describe your meal as umami. You\u2019ll sound like you really know your stuff.<\/p>\n<p>Want to sizzle up your own savoury sensations? Here are some from our chefs that\u2019ll get your umami senses tingling:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.gousto.co.uk\/cookbook\/recipes\/mushroom-broccoli-bowl-with-miso-dressing\">Tamari Mushroom &amp; Roast Broccoli Bowl<\/a><\/li>\n<li><a href=\"https:\/\/www.gousto.co.uk\/cookbook\/recipes\/pulled-mushroom-teriyaki-donburi-bowl\">Pulled Mushroom Teriyaki Donburi Bowl<\/a><\/li>\n<li><a href=\"https:\/\/www.gousto.co.uk\/blog\/kimchi-recipes\">12 Kimchi Recipes That\u2019ll Fire Up Tonight\u2019s Dinner<\/a><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Like it when your food tastes irresistible? Then join us as we explore umami: the mysterious, super-savoury fifth taste. Umami was discovered just over a hundred years ago. But while the word vaguely translates to \u201cdeliciousness\u201d in Japanese \u2013 what does that mean? Where does it come from, can you taste it, and why &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Umami: Gousto\u2019s Guide To The Fifth Taste&#8221;<\/span><\/a><\/p>\n","protected":false},"author":105,"featured_media":16692,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"no","_lmt_disable":"no","footnotes":""},"categories":[501],"tags":[],"class_list":["post-16680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2022\/06\/3319_Sticky-Teriyaki-Mushroom-Donburi-2329-x700-1.jpg","author_info":{"display_name":"Lauren Dean","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/laurendean"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Umami: Gousto\u2019s Guide To The Fifth Taste | Gousto Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gousto.co.uk\/blog\/umami-guide-to-the-fifth-taste\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Umami: Gousto\u2019s Guide To The Fifth Taste\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Like it when your food tastes irresistible? Then join us as we explore umami: the mysterious, super-savoury fifth taste. Umami was discovered just over a hundred years ago. But while the word vaguely translates to \u201cdeliciousness\u201d in Japanese \u2013 what does that mean? 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