Umami is that mysterious fifth taste that makes food irresistibly savory and satisfying. It doesn’t require expensive specialty ingredients or trips to expensive restaurants. The secret to achieving that deep flavor is probably sitting right in your pantry, fridge, or spice cabinet. Let these 10 natural umami enhancers power your meal this dinnertime.
10. Dried Seaweed
Those leftover sheets of nori that you have might add an umami touch to your meal. The ocean minerals and natural glutamates in seaweed create a unique umami profile that’s different from land-based sources. Even if you’ve never cooked with seaweed before, start with small amounts and experiment to see how the flavor works for you.
9. Worcestershire Sauce
This fermented sauce is an umami bottle of delight. All thanks to the anchovies, tamarind, molasses, and various spices working together, you’ll get that depth feel. The fermentation process creates natural glutamates, while the complex ingredient list adds layers of flavor that would be impossible to achieve otherwise. It’s great in meat dishes to be used in marinades, mixed into ground meat, or even in salad dressings and vegetable dishes.
8. Miso Paste
Miso paste might seem exotic, but you’ve probably used it in one of your dishes. For the remaining leftovers, you can whisk a tablespoon into salad dressings, marinades, or even spread it on vegetables before roasting. It creates glazes for fish and chicken, and can be mixed into compound butter for an instant flavor upgrade. Miso keeps for months in the refrigerator and becomes more complex over time.
7. Onions
Regular onions might not seem like umami boosters, but trust us, they are. The secret lies in cooking them slowly until they’re caramelized. The long, slow cooking process breaks down the onions’ natural sugars and proteins. Through that, it creates complex umami compounds. That’s pretty much the secret of achieving that umami glow.
6. Green Tea
High-quality green tea contains natural umami compounds that can be extracted through proper brewing. The amino acid L-theanine in green tea contributes to umami flavor and can be used to enhance broths, marinades, and even desserts. Try brewing strong green tea and using it as a base for cooking grains, or reducing it down to create a glaze for fish or chicken. The key is not over-steeping the tea, which can lead to bitterness that masks the umami compounds.
5. Mushrooms
Fresh mushrooms release their umami compounds when cooked, especially when browned properly. Dried mushrooms are even more concentrated. The soaking liquid from dried mushrooms is liquid gold; strain it and use it as a base for soups or to cook grains. Fresh mushrooms should be cooked over high heat to develop their flavors fully, while mushroom powder can be sprinkled on almost anything as a finishing touch.
4. Soy Sauce
Soy sauce is an umami in a bottle. Imagine that just a few drops can already enhance your dishes. The key is to use them with just the right amount, as you don’t want your food to be overly salty. Try adding a teaspoon to your next batch of homemade soup, mixing it into marinades, or even adding a few drops to chocolate desserts for a different flavor.
3. Aged Vinegars
Yup, those leftover bottles of aged vinegar actually contain the perfect umami taste. Why? It’s the aging process we’re talking about, as it creates natural glutamates that add the umami flavor. Drizzle your grilled vegetables with a good balsamic. You can also opt for less expensive options of balsamic vinegar.
2. Parmesan Cheese
The older the Parmesan cheese, the better. Like other foods in this list, the aging process breaks down proteins in glutamates. Remember, the longer the aging, the more intense the umami flavor becomes. You’d probably find a way to use your excess Parmesan! Don’t limit yourself to pasta, as a small sprinkle can elevate everything from scrambled eggs to roasted vegetables.
1. Tomato Paste
That small can of tomato paste kept in your pantry is pure umami gold. When tomatoes are cooked down and concentrated, their natural glutamates become concentrated. Just one tablespoon can add depth to soups, stews, and sauces. The key is to cook it briefly in oil or fat before adding other ingredients. That particular process is called “blooming,” where it develops even more complex flavors and eliminates any metallic taste. Try stirring a spoonful into your next batch of chili, mixing it into salad dressings.