Exploring flavour through umami and fat: a culinary adventure for savoury and sweet applications

Umami and fat are two fundamental elements that can elevate flavours to new heights are. Umami, often referred to as the fifth taste, adds depth and complexity, while fats provide richness and mouthfeel.

Understanding umami and fat

Umami is a Japanese term that translates to "pleasant savoury taste". It is recognised as one of the five basic tastes alongside sweet, sour, salty and bitter. Umami is primarily due to the presence of glutamate, an amino acid found naturally in certain foods such as tomatoes, mushrooms, soy sauce and aged cheeses. When combined with other tastes umami enhances the overall flavour profile of a dish.

Fat, on the other hand, is a crucial element that adds richness and creaminess to dishes. It's still being discovered as potentially the sixth taste sensation due to the different flavours of fat including rancidity. Whether it's through animal fats like butter and lard or plant-based oils like olive oil and coconut oil, fats contribute to the overall mouthfeel and texture of the dish, making it more indulgent and satisfying.

Umami bomb

Miso marvels: utilise miso paste in dressings, marinades or glazes to elevate the umami profile of meat, fish and vegetables. For instance, a miso-glazed salmon on a bed of umami-packed mushrooms and greens creates a harmony of flavours that will undoubtedly impress.

Seaweed sensations: incorporate seaweed varieties like kombu or nori to enrich broths, stews and sauces. A seafood stew infused with seaweed not only intensifies the umami notes but also imparts a distinctive oceanic essence.

Fermented finesse: experiment with fermented ingredients like kimchi or sauerkraut to add complexity and depth to dishes. A braised pork belly paired with housemade kimchi can awaken the taste buds with its umami explosion.

The art of fat

Butter brilliance: in savoury applications, infuse compound butter with aromatic herbs or spices to intensify the richness of steaks or seafood. On the sweet side, a buttery caramel sauce drizzled over a warm apple tart creates an irresistibly decadent dessert.

Oil elegance: elevate the umami profile of dishes by using infused oils like truffle oil or roasted garlic oil, such as by drizzling truffle oil over a mushroom risotto.

Avocado advancements: Harness the creaminess of avocados in both sweet and savoury dishes. For example, a velvety avocado chocolate mousse or a luscious avocado and lime dressing for a fresh prawn salad.