Is "the new taste sensation" really a salt replacer?
It's been quite a few years now that food technologists and chefs have accepted that "umami," is "the fifth taste." -- beyond sweet, sour, bitter and salty. First identified by a Japanese scientist a century ago, the Wall Street Journal explained December 8, "umami has long been an obscure culinary concept. Hard to describe, it is usually defined as a meaty, savory, satisfying taste." The Journal's Katy McLaughlin continues:
To understand the taste of umami, imagine a perfectly dressed Caesar salad, redolent of Parmesan cheese, minced anchovies and Worcestershire sauce; or slurping chicken soup; or biting into a slice of pepperoni-and-mushroom pizza. The savory taste of these foods, and the full, tongue-coating sensation they provide, is umami.
The popularity of umami is tied to consumers' quest for healthier food, McLaughlin says.
The food industry is embracing umami as part of an effort to deliver highly flavored foods to consumers while also cutting back on fat, salt, sugar and artificial ingredients. At the same time, more consumers are scrutinizing food labels for chemical-sounding words and unhealthy ingredients.
Could be, Katy, but how do you then explain umami's Asian roots in cultures with among the highest salt intakes in the world?
