Umami is the fifth taste, and it’s caused by an amino acid called glutamic acid. Many people mistake MSG for an artificial additive, but it’s a natural seasoning derived from nature. When used properly, it is healthier than salt and has been recognized as a safe food additive.
The word umami is ubiquitous in modern food culture. Many people use the word, but unfortunately, not everyone has a precise definition or knowledge of its origins. The concept of umami was first scientifically identified in the early 20th century by Japanese chemist Dr. Kikunae Ikeda, who discovered that an ingredient extracted from kelp gave it a special flavor, which he named “umami”. The word “umami” is derived from the Japanese word “umami” and has since become widely recognized in the English-speaking world.
Traditionally, it was thought that there were four flavors that the human tongue could detect. These are sweet, bitter, salty, and sour, which we call the four primary tastes. For thousands of years, these four tastes were considered basic, but in the 20th century, a new flavor, umami, began to be recognized as an independent flavor. So what is umami? In the following, I’ll explain what umami is, what it is, and analyze the ingredients that produce it.
It has been physiologically proven that umami is an independent taste that is different from the four primary tastes above, and as a result, it has become a fifth taste. The umami flavor is mainly caused by a compound called monosodium glutamate. Glutamic acid is one of the amino acids that are the building blocks of proteins and is found naturally in a wide variety of foods. For example, it can be found in meat, fish, seafood, and cheese. In modern times, we use a seasoning called MSG to enhance this flavor. MSG is also known as “monosodium glutamate” and is made from condiments such as dashi and miso that you may recognize.
MSG is a combination of glutamic acid and sodium, and it works by neutralizing the acidic nature of glutamic acid, a type of amino acid, with an alkaline one, giving it a milder, deeper flavor. It’s very soluble in water and is used in a wide variety of foods, most commonly in broths and stews. Interestingly, while many people perceive MSG as an artificial chemical seasoning, it’s actually made in a natural way. Factory-produced MSG is a natural compound made by bacteria breaking down proteins and sugars extracted from sugar cane. For this reason, it can be classified as a “natural seasoning” rather than an “artificial seasoning”.
While it’s easy to think of MSG as a factory product, fermented foods like soy sauce and miso that we eat every day also contain large amounts of glutamic acid. When soy sauce is made, the process of soaking and fermenting the meju in salted water breaks down the protein into amino acids, which creates glutamic acid. It is this glutamic acid, or umami, that is responsible for most of the flavorful components of soy sauce or miso.
Despite this, many people believe that MSG is unhealthy. However, a 1995 joint study by the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO) concluded that MSG is a safe food additive for lifelong consumption. The important thing is to watch out for overconsumption. While the glutamic acid itself isn’t a problem, the sodium component of MSG can be absorbed by the body in large amounts, which can lead to diseases such as high blood pressure. However, studies have shown that if you cook without MSG, you have to use more salt to replace it, which can lead to health problems caused by excessive salt intake. On the contrary, MSG has the benefit of reducing salt intake when used in moderation.
Therefore, it is more beneficial to reduce salt intake than to reduce the use of MSG. When it comes to cooking, using the right seasonings can be a way to improve flavor and stay healthy at the same time. It’s important to maintain a balanced diet while maximizing the satisfaction you get from savory flavors.
