Yet another ‘fact’ that we grew up with has been turned on its head. We knew always, even as we snacked on toast generously slathered with Marmite, that there were four basic tastes - sweet, salty, sour and bitter. Recently a fifth taste has been identified- Umami – also found are specific receptors in the tongue to identify this special taste.
But what is this taste? Think Anchovies, Parmesan, rich broths, meaty mushrooms, Worcester Sauce… and Marmite. The full-bodied, glutamate-rich, satisfying taste that underlines each of these foods is umami, the fifth taste. In brief, umami equates to Savouriness!
Although newly discovered in the Western world, umami has been known in Asia over 100 years, since it was first identified by a Japanese scientist in seaweed, a local culinary staple.
Its discovery has opened up huge possibilities to the packaged-food trade. Recipes can integrate umami-rich ingredients to reduce the fat and salt content of foods without sacrificing flavor. In homes too, cooks well-versed in umami can boost flavor by adding ingredients rich in glutamate. Flavor-enhancing ingredients found in most refrigerators and kitchen cupboards are Parmesan and other aged cheeses; soy sauce; tomato juice, paste or ketchup; Worcester sauce, Anchovy and Thai fish pastes, meat extracts and mushrooms.
And, since we are on the subject of sauces, let me share a recipe for Worcester sauce we came across in an antique cook-book we have in our library:
Recipe for Home-Made Worcester sauce
Ingredients: 4 shallots; 1 quart brown vinegar; 6 tbsp walnut ketchup; 5 tbsp anchovy essence; 4 tbsp soya sauce; ½ tsp cayenne pepper; salt to taste.
Method: Chop shallots very finely. Put all ingredients, including shallots, into a large bottle and cork it closely. Shake well 3 or 4 times daily for 14 days. Then strain the sauce into small bottles and cork tightly. Store bottles in a cool, dry place.
Here’s to ramping up your Umami and cutting back on sodium for better health.
Roshmi & Jay
www.youngagainforever.com