How can you use umami to create a memorable food pairing?

1 What is umami and where does it come from?

Umami is derived from the Japanese word for delicious, and it was identified as a distinct taste by a chemist named Kikunae Ikeda in 1908. He discovered that umami is triggered by glutamate, an amino acid that is naturally present in many foods, such as tomatoes, mushrooms, cheese, soy sauce, and meat. Glutamate can also be added to foods as a seasoning, such as monosodium glutamate (MSG) or yeast extract. Umami receptors on our tongue signal our brain that we are eating something nutritious and satisfying, and they also enhance the other tastes and aromas of the food.

2 How to balance umami with other tastes?

Umami is not a standalone taste, but rather a complementary one that can boost the flavor profile of any dish. However, too much umami can overwhelm the palate and make the food taste bland or salty. Therefore, it is important to balance umami with other tastes, such as sour, sweet, bitter, or spicy. For example, adding some lemon juice, vinegar, or wine can cut through the richness of umami and add some acidity and freshness. Adding some sugar, honey, or fruit can balance the saltiness of umami and add some sweetness and contrast. Adding some herbs, spices, or chili can add some bitterness or heat and create some complexity and depth.

3 How to pair umami with different foods?

Umami can pair well with almost any food, as long as you consider the texture, temperature, and intensity of the ingredients. For example, if you are pairing umami with a crunchy or crispy food, such as bread, crackers, or chips, you can choose a creamy or smooth umami source, such as cheese, butter, or hummus. If you are pairing umami with a hot or warm food, such as soup, pasta, or rice, you can choose a cold or cool umami source, such as yogurt, sour cream, or pesto. If you are pairing umami with a mild or subtle food, such as chicken, fish, or tofu, you can choose a strong or bold umami source, such as soy sauce, miso, or anchovies.

4 How to pair umami with different beverages?

Umami can also pair well with different beverages, depending on the type and flavor of the drink. For example, if you are pairing umami with a carbonated or fizzy drink, such as soda, sparkling water, or champagne, you can choose a light or refreshing umami source, such as tomato, cucumber, or lime. If you are pairing umami with a flat or still drink, such as juice, tea, or coffee, you can choose a rich or robust umami source, such as mushroom, chocolate, or nuts. If you are pairing umami with an alcoholic or fermented drink, such as wine, beer, or sake, you can choose a complex or aged umami source, such as cheese, ham, or pickles.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?