Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
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Seems kind of open-ended to me... I'm not really sure how people are supposed to answer this. – Aaronut Jul 19 '10 at 14:08
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you are probably right Aaronut, I saw it mentioned in another post and it got me wanting to know... – Sam Holder Jul 19 '10 at 14:14
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Too broad to be really answerable. – JSBձոգչ Jul 19 '10 at 15:33
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Shall I delete this? There are no votes to close yet.... – Sam Holder Jul 19 '10 at 16:40
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I don't think you'll be able to delete it with upvoted answers. I guess it's okay, as a wiki; at least it introduces a concept that some people may not know [much] about. 'Course, the entire thread needs to be wikified, not just the question. – Aaronut Jul 20 '10 at 01:06
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Umami comes from a very specific source: Glutamates and glutamic acid. MSG is a glutamate, so it is one of the best ways to add a bit of umami.
Meat, Kombu seaweed (used to make Dashi, and hence Dashi), mushrooms, onions, cheeses, soy and other beans, most high-protein foods.
Here is a quick list. Most are prepared foods, but it should give you an idea.
Adam Shiemke
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Marmite / Vegemite contain autolyzed yeast extract, which is a very high source of umami. These spreads are therefore also great for bringing out savory flavours.
BaffledCook
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Ian Turner
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The insides of Tomato's are high. Heston Blumanthal has a recipe for Tomatoe Ketchup that makes use of this.
Ian Turner
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