Umami is one of those words that I learned a long time ago, and understood to mean "good taste." But really, it's so much more than that.
Alice did a really fabulous job here of breaking down the chemical compounds that are umami.
All that said, I am realizing I chase umami (in the form of glutamates) like some people chase chocolate or caffeine -- that is, I need a "fix" regularly, and I get very cranky if I don't have it.
So, what are the critical elements I keep on hand and in the house at all times to prevent an epicurean meltdown? Keep reading...
Fatemeh's Umami Kitchen:
- Miso paste
Eaten straight from the package (yes, I know you think that's gross), used to glaze fish and for my famous miso & tamarind paste.
- Marmite
You DON'T have to be English to love the stuff. Give me toast with butter & marmite & I'm a happy girl. - Dried wild mushrooms These add something heavenly to so many dishes; rehydrated and added near the end of cooking time along with the strained reconstituting water brings "life" to soups, stews & sautees.
Tomato Paste
Good-quality tomato paste is a gift from the gods. Just look at that chart over there on the right about concentrations of glutamate in tomatoes. So, it stands to reason that a little can of condensed, ripe tomatoes would be loaded with the goods.
When I need a fix, a teaspoon-full sets me right. And, you know, I won't even get started on the culinary applications of the stuff.- Hard Cheese (parmesan, asiago, even aged mimolette)
The one thing I don't keep around is actual Monosodium Glutamate (MSG) or MSG-coated salt, even though I have tasted the stuff, and am not particularly sensitive to its ill effects.
I guess I figure that when umami is naturally occuring in so many ingredients, why go out of my way to use the artificial stuff?
*Graphs & diagrams courtesy of Internation Glutamate Information Service.