Growing up, I indulged in my fair share of frozen TV dinners. They came in a coated cardboard tray, neatly partitioned into four compartments. Each boasted a variety of delights such as Salisbury steak, rice pilaf, a brownie, and a dinner roll. Alternatively, I had my other go-to, Chicken Kiev. In two-minutes’ time, I could pop it from its plastic pouch, microwave on high, cut through the orange, breaded mound, and release a garlic-infused herb oil that spilled all over my plate. Never mind that they were high in saturated fat and sodium content, had all kinds of additives and preservatives, and were extremely low in nutrient density… they were all I knew.
It wasn’t until I started watching the Food Network as an adult that I began to see the value in being able to recognize and pronounce the ingredients in my food. As this happened, my taste buds began to change. Instead of reaching for the familiar, easy-zap brown dinners, I became more adventurous and open to trying foods that were good for my body. And I eventually craved them. Who would’ve guessed that the food world consisted of more than instant mashed potatoes?
Several years and television shows later, I stumbled upon the fifth flavor, Umami. This Japanese term—alongside bitter, salty, sweet, and sour—refers to the depth of taste that’s both “delicious” and “savory.” It embodies the richness and complexity found in foods like aged cheeses, truffle mushrooms, and caramelized meats.
Umami characterizes fermented sauces and condiments like fish sauce, miso paste, and kimchi, which enhance the depth of a dish. All of these foods contain natural compounds, as do homemade broths, olives, and ripe tomatoes, that make for mouthwatering and satisfying flavors. Umami makes food truly craveable.
But that’s not all. When these savory foods are paired together in certain combinations, something magical happens in the world of food science. An umami synergy is formed and eight times the flavor is unlocked. It’s called an umami bomb. You’ve had one if you’ve tasted a truffle risotto, a soy glazed salmon, or a hearty Bolognese sauce. Korean Bulgogi bowls, Swiss cheeseburgers topped with mushrooms and caramelized onions, and tomato soup with parmesan cheese… all umami bombs.
So, are umami bombs mere accidents? Is there a reason why TV dinners fall flat compared to a grilled steak smothered in bleu cheese? Or is there a scientist behind the science? Do they point to something more?
Read full article at The Crossing Blog.
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