Umami is a flavor that is relatively new to us in the West, but rooted in Eastern cuisines, synthesizing salty, sweet, and bitter and found in soy sauce. As well as among the descriptors of several long-lived wines.
It is something new to us in the West, and it has been added to the family of flavors for a few decades now, flanking the others. In the East, in China, Japan, Koreas, and Vietnam, in particular,umami is probably the most popular flavor and is the basis of thousands of traditional recipes. This simply means that for a large percentage of people this is the most usual and appreciated taste, no more, no less.
It is basically the flavor related to soy sauce, to glutamate, and it is something that synthesizes salty, sweet and bitter going to form unmistakable sensations. The umami that comes from this food is the flavor that makes us think of exotic vistas and recipes that have become popular in recent decades with us as well.
Four flavors plus one. Umami in Italy
The genuine passion that has developed in Italy for raw fish recipes, sushi, sashimi, chirashi, are examples. But think of Chinese dumplings, dim sum, and Vietnamese cuisine preparations that synthesize exquisitely oriental flavors with the tradition of French gastronomy, how umami is combined in an extraordinary synthesis, with spicy and spicy flavors, enhancing and complementing them. Something magical, defining transformations and enrichment, which tells of complexity and depth, as well as of gastronomic cultures as distant as they are ancient and noble.
Here is the summary of the other flavors analyzed so far:
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