Umami can be hard to describe. Often called the fifth taste (after sweet, sour, salty, and bitter), the concept hails from Japan, where it roughly translates to “essence of deliciousness.” And that’s a great place to start! Umami adds savoriness to your cooking thanks to glutamate, a naturally occurring amino acid that, when it hits receptors on your tongue, alerts your brain that something very tasty is going on. Here’s what to buy and how to use it.
Aged Cheeses
Firm, mature cheeses, like Parmigiano-Reggiano, pecorino, and Cheddar, are full of glutamate. “A sharp taste is a sure sign of umami in cheese,” says Nik Sharma, author of The Flavor Equation.
USE THEM: Keep adding Parm to pasta and Cheddar to grilled cheese, but don’t stop there. “Enrich tomato…