When it comes to food and cooking, there is no denying that taste reigns supreme. We rely on our set of tastes to determine what is delicious to us or not. But nestled amidst the familiar quartet of sweet, sour, bitter, and salty lies a hidden gem: umami.

A taste sensation

Umami, often dubbed the fifth taste, was formally acknowledged in 1985. Originating from the Japanese term for “essence of deliciousness,” umami was unveiled to the world by Dr Kikunae Ikeda in 1908. While savouring a bowl of kelp broth, Dr Ikeda discerned a distinct savoury flavour, separate from the traditional tastes. This revelation led to the identification of umami as the taste of glutamate, an amino acid ubiquitous in protein-rich foods.

‘It is best described as a savory, meaty, or brothy flavor that can be found in many different foods,’ says food scientist Michael Murdy.

The science behind the flavour

Delving into the technical realm, umami arises from the interaction of glutamate with specific salts, such as inosinate or guanylate. These compounds, found abundantly in foods like aged cheeses, cured meats, mushrooms and tomatoes, create a mouth-watering sensation that lingers long after the first bite. But umami isn’t confined to a select few ingredients; rather, it permeates a plethora of culinary delights, from mushrooms to fish sauces, enriching our dining experiences with its subtle complexity.

‘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,’ according to the Umami Information Center.

The health advantage

Beyond tantalising our taste buds, umami is key to addressing global health concerns, particularly regarding sodium intake. With the World Health Organization (WHO) advocating for a reduction in salt consumption, umami emerges as a formidable ally. WHO claims adults globally are eating double the amount of salt they need to.

According to Dietitians Australia, ‘Eating too much salt is linked with health problems such as:

• high blood pressure (hypertension) which is a major risk factor for heart disease
• kidney disease
• stroke
• stomach cancer
• osteoporosis
• oedema (fluid retention).’

Frighteningly, WHO reports, ‘An estimated 1.89 million deaths each year are associated with consuming too much sodium (2).’

By incorporating umami-rich ingredients, such as mushrooms or seaweed, into our cooking, we can amplify flavour while minimising reliance on sodium-laden seasonings.

A UK study ‘found that 9.09%–18.59% of salt intake could be reduced by incorporating umami substances…’ and another study stated, ‘Without compromising the taste, the 100% or universal incorporation of umami substances into food items reduced the salt intake of Japanese adults by 12.8–22.3% at the population-level average, which is equivalent to 1.27–2.22 g of salt reduction.’

Umami in cooking

So, how can we harness the power of umami in our culinary endeavours? The answer lies in a delicate balance of ingredients and techniques. Infusing all your favourite mince dishes with the depth of umami will take your family meals to new heights.

That’s where The Blend comes in. By blending mushrooms with minced meat, you elevate classics like burgers, tacos, spaghetti, and rissoles, infusing them with an unmatched depth of flavour. Their innate umami essence enhances the “meaty” flavour profile that not only delights the palate but also champions a healthier, planet-friendly approach to cooking.

Once balanced with tastes such as sweetness or acidity, umami can make the most satisfying of meals. Which is why we have curated all these fantastic recipes to help you easily transition to becoming a Blenditarian. Such as these Lamb and Mushroom Blended Rosemary Pies, Lamb & Mushroom Blended Kofta or even Cheese and Vegemite Sausage Rolls with Blended Beef and Mushrooms for a real umami hit.

As you embark on culinary adventures, don’t overlook the subtle allure of umami. From its humble origins in a Japanese broth to its global recognition as a culinary cornerstone, umami enriches dining experiences with its nuanced complexity.

So, the next time you’re thinking of the perfect family meal to cook that doesn’t skimp on taste, remember the unsung hero of umami and try The Blend.