Why Isn't the Fifth Taste Umami Just Called Savory?

The term "umami" has long been recognized as a unique taste that distinguishes itself from the other four fundamental tastes—sweet, sour, bitter, and salty. The word "savory" is often used to describe foods that are enjoyable and appetizing but may not capture the full essence of the umami flavor. Let's explore why umami is distinguished and its unique characteristics.

Scientific Recognition

Umami: A Distinct Taste

The concept of umami was first identified in 1908 by Japanese chemist Kikunae Ikeda. He discovered that monosodium glutamate (MSG) enhanced the flavor of foods, leading to the classification of umami as the fifth basic taste alongside the others. This scientific recognition has solidified umami's place in culinary and taste research.

Taste Receptors

Specific Receptors for Umami

Umami has specific taste receptors on the tongue that respond to glutamate and certain other compounds. These receptors are distinct from those that detect sweetness, sourness, bitterness, and saltiness. The biological basis for this unique taste helps to differentiate umami from other flavors that may also be described as savory. This specificity is crucial in understanding why umami cannot simply be dubbed as another form of savoury.

Culinary Context

Umami and Culinary Delights

In culinary terms, umami is associated with specific foods such as aged cheeses, cured meats, mushrooms, and fermented products, which contain high levels of glutamate. While these foods are indeed described as savory, the umami taste is more specific and tied to certain chemical compounds. This makes it a distinct and recognizable flavor in the culinary world.

Cultural Influence

The Term Umami Across Cultures

The term "savory" is widely used in English-speaking countries, except for the United States, where it lacks the precise meaning it has in other cultures. In the U.S., the word "savory" is often used more broadly to describe any food that is tasty but does not emphasize the specific flavors of umami. For example, a pizza with a rich, savory sauce might not be explicitly labeled as having an umami flavor, even though it may contain ingredients that contribute to that taste.

Conclusion

In summary, while umami and savoury might seem similar in some contexts, the term "umami" offers a more precise and distinct description of a specific taste. This is especially true in the context of Japanese food and cuisine, where umami plays a crucial role in flavor profile and enjoyment. By understanding the nuances between these terms, we can better appreciate the complexity and variety of flavors in our diets.

For those who wish to fully appreciate umami, try experimenting with foods high in glutamate, such as:

Aged cheeses like Parmesan or Roquefort Cured meats such as prosciutto or jamón ibérico Mushrooms, especially button or shiitake Seaside delicacies like sea urchin roe Hand-made gourmet pizzas with robust toppings and sauces

Umami is a taste that invites us to savor and explore the subtleties of flavor in our meals, making our dining experiences more enriching and enjoyable.