Umami: what is it and how to use it on your menu

Four tasty ideas for incorporating umami flavours into your dishes

Umami is a Japanese word that describes a savoury or meaty taste and can be found in foods such as meat, soy sauce and mushrooms.

It adds a rich depth of flavour and complexity to dishes, giving a satisfying (and addictive!) sensation. Umami elements can complement other tastes such as sweet and sour to create a more balanced dish.

You can gain the umami depth through ingredients such as fish sauce, but also through cooking methods like grilling and caramelisation. Fermented foods such as pickles and kimchi are another way to add in a savoury flavour.

Soy

The king of umami, soy sauce gives a satisfyingly salty and savoury boost, and it’s not just for East Asian food. A dash in soup or bolognese adds bags of flavour. Have you tried miso (fermented soybean paste) yet? Use in a dressing with sesame oil, rice vinegar, and honey.

Cheese

Cheese such as Gruyère or Parmesan packs a big umami punch. Use the latter stirred into pasta dishes or put the rind in soups or ragu for added depth (and to cut waste!). Gruyère is often the chef’s favourite for the best cheese toastie. Pair with quality ham and a swipe of mustard.

Marmite

Love it or hate it, there’s no denying it’s a versatile ingredient that can lend itself to a wide variety of dishes. Marmite is vegan, so use it to add tang without meat or cheese. Stir into gravy to get added depth or mix with oil and toss with potatoes before roasting.

Mushrooms

A great way to get umami flavour into a veggie or vegan dish. Mix soy, balsamic, oil and crushed garlic, pour over portobello mushrooms then grill for an alternative ‘burger’ option. Dried mushrooms, rehydrated then chopped, make a tasty addition to stews.

Try these recipes that really show off umami flavours:

Red Snapper cocktail

Korean BBQ Short Rib

Philli ‘Cheesesteak’