The Ever-Expanding Umami Universe

Before we had umami, we simply had delicious … that savory, brothy, mouthwatering sensation of protein-driven satisfaction. But thanks to the efforts of the Japanese firm Ajinomoto, we have a name to lay claim to that fifth taste never fully grasped by varied permutations of the other four.

Even though we in the States have only recently begun to, en masse, take the  umami bull by the horns (when it hits “Top Chef,” we can finally say umami is undoubtedly in the realm of pop culture…), it’s been 100 years since Ajinomoto released its eponymous umami seasoning (called Aji-no-moto) based on that naturally occurring, flavor-enhancing amino-acid powerhouse, glutamate.

Anyone interested in umami, Ajnomoto (the company or the seasoning) and just flavor in general should check out the new e-book we recently published. The concept of umami has been catching on throughout American society in recent years, and new uses of umami-rich ingredients are on the rise.