Umami

Umami is more than just a culinary buzzword. We take a deep-dive into our “fifth taste” and how best to achieve it.

- GEORGIE MEREDITH

KOMBU

This edible kelp is a great example of a food with naturally occurring MSG. Most often dried, it’s key to making dashi, a building block for many Japanese dishes. Dashi brings an extra-savoury dimension when added to noodle soups and ramen broth, or a few splashes can elevate a stir fry.

What is umami? Put simply, umami is savouriness. The word literally translates to ‘savoury deliciousness’ in Japanese. It’s that rich, meaty intensity that coats your mouth and ignites your taste buds when you slurp on ramen or first bite into nori-wrapped sushi.