The Fifth Taste

     Umami, frequently described as the fifth taste in addition to the traditional sweet, salty, bitter and sour,  has a long culinary history.  It was acknowledged by the ancient Romans in things like fermented fish sauces.  Mild, but with a lasting aftertaste, it is difficult to describe.  Some say that it is the intensely savory quality in foods like fish, shellfish, cured meats, mushrooms, ripe tomatoes, certain cheeses, soy sauce and green tea.  

     It was "discovered" in 1908 by Japanese professor Kikunae Ikeda.  He noted that certain foods have high levels of glutamate, a naturally occurring amino acid.  He was the one who termed this trait umami which can be generally translated to mean "deliciousness."  The Umami Information Center describes it this way:  "The taste is subtle and blends well with other tastes to expand and round out flavors..."

     Capitalizing on this flavor sensation the Los Angeles franchise Umami Burger has designed their menu around the fifth taste with a hamburger containing the following umami laden elements: a 6 oz. steak patty sprinkled with Umami Dust of seaweed and mushroom powder, umami ketchup, caramelized onions, sauteed shiitake mushrooms, oven-roasted tomatoes, a parmesan crisp, and if that weren't enough, a "U" on the bun created from edible seaweed based ink!

     I'm not sure, but that might be bordering on umami overload...