Umami, the fifth taste, is subtle and best in its natural form

You know what sweet, salty, bitter and sour taste like. But sometimes there’s that flavor you just can’t pinpoint. It’s a little bit savory but not salty. That’s the “fifth taste” — also known as “umami.”

Umami (pronounced “oo-MA-mee”) means “delicious” or “yummy” in Japanese.

A Japanese doctor, Kikunae Ikeda, first identified the taste in 1908 when he decided that kombu, an edible seaweed, didn’t fit into the standard food flavors — that is, sweet, salty, bitter and sour.

Umami is a pleasant, savory taste that’s found in foods with high amounts of the amino acid glutamate.

Seafood, meats, certain veggies (such as mushrooms and tomatoes) and green tea are rich in umami. These foods contain an array of nutrients.

MSG (monosodium glutamate) was introduced as an inexpensive, umami-flavored additive to help preserve food. That backfired when it was discovered that many people are allergic to MSG.

These days, food manufacturers and restaurants are hopping on the umami bandwagon.

The Mushroom Council is promoting its products as a way to bring out the umami taste in food. Sauteed mushrooms are one way to enjoy the flavor.

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