What Is Umami? The Secret Behind the Flavor of Japanese Tea
In my previous post, I mentioned that Japanese tea is all about enjoying its umami. But what exactly is umami? Umami is like a deep and rich flavor.
If you're new to the term, I highly recommend this easy-to-understand introduction by Ajinomoto:
Umami was first identified in 1908 by the Japanese scientist Kikunae Ikeda. Today, it is recognized as one of the five basic tastes, alongside sweet, salty, sour, and bitter.
Although the word umami is Japanese, the taste itself is universal. It's not unique to Japanese cuisine. You can find umami in foods such as broth, cheese, tomatoes, mushrooms, and meat. In other words, everyone has the ability to experience umami.
So why was umami discovered in Japan?
One reason may be Japan's long tradition of cooking with dashi, a flavorful broth made from ingredients like kombu (kelp) and bonito flakes. (btw the picture is Udon noodles using Japanese Dashi)
Another important factor is water. Most of Japan's natural water is soft water (less mineral water), which is especially good at extracting the delicate flavors and umami from ingredients.
For many Japanese people, a broth that tastes "thin" often means it doesn't have enough umami not salt. In a way, brewed tea can also be thought of as a type of broth! —it's made by gently extracting flavor from tea leaves with water.
The main compounds responsible for umami include glutamate and inosinate. Japanese tea contains a unique amino acid called theanine (L-theanine). Theanine gives tea its smooth, elegant umami and is also known for its calming and relaxing effects.
So, how can you bring out the umami in your tea?
I'll share the answer in my next post!
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