Umami

Also: savoury taste, glutamate, 旨味

Umami is the fifth basic taste, after sweet, sour, salty and bitter, named in 1908 by the Japanese chemist Kikunae Ikeda. It is the savoury, brothy taste produced by glutamate and some other compounds. Young cheese has little; as cheese ages, proteins break down and free glutamate builds up, so long-aged cheeses are among the richest sources of umami in any kitchen. Parmigiano Reggiano is especially high, which is why a rind simmered in soup or a little grated over pasta adds depth, much as Japanese cooks use kombu. Aged Gouda, Comté, Gruyère, old cheddar and Pecorino are rich in umami too, while fresh cheeses such as paneer are mild and milky.

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