In the West, we tend to think of four basic tastes: sweet, sour, salty and bitter. In Japan, they refer to umami (oo-MAH-mee) as the fifth taste – often described as delicious, meaty, savory or brothy. It’s the tongue-coating richness of reduced meat stock, the intensity of Parmesan cheese or the concentrated flavor of tomato sauce and sautéed mushrooms. This is nothing new to culinary experts. It’s why they reach for Kikkoman.
Traditionally brewed Kikkoman Soy Sauce, which contains more than 285 distinct flavor and aroma components, adds “instant umami” to food with its sweet-savory depth that acts as a natural flavor enhancer. It’s also one of the key ingredients to Kikkoman’s line of teriyaki and marinade sauces, so the umami factor is found in almost every Kikkoman product. So what’s behind all these umami-rich ingredients? Food scientists have identified a common factor: a high concentration of certain amino acids, often the result of fermentation. What this richness does to other foods is truly incredible. umami ingredients boost flavor. Add them, and suddenly foods (and not just Asian foods!) taste richer, more intense, more fully rounded. So, it’s not surprising that traditionally brewed Kikkoman Soy Sauce is one of the most versatile, all-purpose umami ingredients you’ll find.
To uncover more of the magic of umami, please visit discoverumami.com. You’ll find some delicious recipes, you’ll discover fascinating tips and tidbits about the history and science of umami, and you’ll enjoy mouth-watering images that send you straight to the kitchen. Also, you’ll find out about an upcoming sweepstakes that could send you to a popular cooking show.