There’s no denying the importance of umami in great-tasting food. As one of the five basic tastes, it contributes a savory, rich, satisfying flavor to dishes.
This is largely in thanks to the amino acid glutamate, the compound responsible for umami flavor. To boost the umami in your food through ingredients with glutamate, there are several ingredients to always have in your pantry (and use!).
Tomato paste / sun dried tomatoes
Tomatoes are naturally rich in umami, and when you concentrate that flavor in paste or dried form, they really pack a punch. Plus, tomato paste and sundried tomatoes are versatile ingredients. Tomato paste can be used in sauces, stews, and marinades. Sun dried tomatoes can be used in sandwiches, pasta dishes, or on top of an endless array of dishes.
Miso paste
Americans might know the miso flavor best from miso soup. This versatile paste made of fermented soybeans is packed with umami. It can be used in soups, dressings or as a marinade.
Soy sauce
The salty savory flavor of soy sauce is a staple in many Asian cuisines. It is also in many American kitchens, and for good reason. Soy sauce can be used as an ingredient in marinades, sauces or Asian dishes.
MSG
MSG is the purest form of umami as it is a dried powder form of glutamate. It can be added to dishes while cooking or sprinkled on food at the dinner table.
Aged cheeses
During the aging process, the proteins in cheese break down. This releases glutamate, the compound responsible for umami flavor. The longer the cheese is aged, the more umami flavor it will have. Eat aged cheeses on their own, incorporate them into dishes, or sprinkle them on top of food to enjoy their umami.
Potatoes
Potatoes are not the first food a lot of people think of when they think of savory, but potatoes do have umami flavor. They last for a while when stored in a dry dark pantry, which makes them the perfect vegetable to keep on hand for an umami boost. Eat them roasted, fried, or mashed, on the side or in a dish. Top them with ketchup for even more umami.
Photo courtesy of the Mushroom Council and MushroomInfo.com
Dried mushrooms
Mushrooms are umami powerhouses, and the dried version of them are a great pantry staple. The drying process concentrates the umami flavor. Use them to give your stock, soup, or glaze a more complex flavor.
Anchovies
These tiny saltwater fish pack a lot of umami punch. Opt for the water-packed type over the oil-packed ones for a milder flavor. They dissolve when you cook them, leaving the umami flavor behind. Devour them whole on top of your next pizza or Caesar salad, or add them to your favorite pasta dish.
Fish sauce
Fish sauce is made from fermented fish, usually anchovies. The proteins in the fish break down during the fermentation process, releasing glutamate and creating a rich umami flavor. Fish sauce is generally associated with Asian cuisine, but it can be used to give a dash of salty umami flavor to many things. Use it in sauces, soups, marinades, stir fries, or pasta sauces.
These umami-rich ingredients will elevate the flavor of your dishes, making them more complex and well-rounded. They’re especially valuable for vegetarian and vegan cooks looking to add depth to their plant-based meals. By having these staples in your pantry, you will be better equipped to create decadent savory dishes any night of the week.
For further reading: Building an Umami Pantry, by Chef Chris Koetke
Once your umami pantry is built, you can start to purposely incorporate umami into your favorite foods. In another words — play and have fun. Along the way, you will learn where umami-rich ingredients in your pantry work great.
