Food Tool for the Week –Umami

We are in the business of selling products which means we need to stay on top of trends, fads and consumer’s needs and wants.  In my mind this needs to include the flavors and senses that are intriguing to that consumer.  Kikkoman® the large soy sauce manufacturer has been placing ads in publications referring to that mysterious 5 sense; umami.  I want to take a moment and shed some light on a sense that not everyone is familiar with.

Have you had a tough time trying to explain a flavor or a sensation that you have while enjoying mushrooms, cheese, meats or other savory foods, that flavor was most likely umami.  Not only is umami fun to say but can help you in your understanding of flavor and how certain savory combinations work so well together.  This flavor was first discovered by a Japanese scientist in 1908 while he was researching the strong flavor found in a seaweed broth.  From that research companies started producing MSG and MSG products.  While the usage of MSG has been black balled that need for that enhancer hasn’t.  This is why soy sauce and variations are found in so many manufactured goods.  This flavor has been associated with Asian foods for some time now, which has birth several studies into the chemical make up of umami.  Like most things there is a “Fan Club” of sorts, the Society for Research on Umami Taste was formed in 1982 to study and research more into the flavor and how the describe that sense.  

I highly recommend that you do some sensory mind stretching, try some new foods, experiment with flavors at home and try different foods while eating out and try to describe them.  Expanding your sensory vocabulary will only help you when trying to promote the clients and their products.

Your Food Tools at Work for You.

Be Future Ready!