How to Boost Umami in Food

ad
In the post on the classification of umami, we divided the different types of umami and introduced the ingredients that contain each type of umami.
What Is the Umami Strong Food?
Umami is important! How can we use umami? What are the ingredients that have strong umami? Here's many tips for your delicious cooking!

Of course, there are various foods that are rich in umami from the start, but you can actually increase the amount of umami in them even more.
ad
ad

Why Umami Increases?

Shiitake

As I mentioned in the previous post, fresh shiitake includes glutamic acid as umami, and dried shiitake includes guanylic acid. During drying process, cells in shiitake are destroyed and nucleic acids are decomposed by enzymes, which leads to guanylic acid is production.
What Is the Umami Strong Food?
Umami is important! How can we use umami? What are the ingredients that have strong umami? Here's many tips for your delicious cooking!

Pork and Ham

Pork and cured ham are both umami strong foods. Pork includes a lot of inosinic acid. On the other hand, cured ham also includes glutamic acid.
Inosinic acid is produced by decomposition of ATP (adenosine triphosphate). After animal dies, inosinic acid increases for a while, and after a while it starts to decrease because of decomposition. So, cured ham doesn’t include that much inosinic acid anymore, but there are lots of amino acid because of matureness.

How to Increase Umami

All said above, what is important is the destruction of cells and maturation. I’ll give you two recommendations for adding these processes to your kitchen and cooking.

How to Cook to Increase Umami

Dried Tomato

Tomatoes are naturally rich in glutamic acid. By drying tomatoes, the glutamate is condensed, and the dried tomatoes become dense and full of flavor.
Enjoy Dried Tomato Fully
Dried tomato is useful. Taste stronger umami and last longer than fresh tomato. They are a bit pricey, but you can cook dried tomato easily in the oven.

Dried Mushroom

Fresh mushrooms include mainly glutamic acid. When the cells are destroyed and nucleic acids are decomposed, guanylic acids are produced. This is the reason why dried shiitake has a strong umami. In addition, water goes away and umami condenses, so we taste a stronger umami.

BUT, drying is totally time-consuming and you need to be careful. It’s easy to find a food dryer in Finland, but a good one costs, it’s still time-consuming and you need to be careful. In a humid place like Japan, it’s hard to dry it without molt. In addition, this only my opinion, mushrooms are good because of the smell. When you use food dryer, you can enjoy a good smell of mushrooms. It means that the good smell departures from the mushrooms and says goodbye to you. Mottainai!

Frozen Mushroom

Freezing breaks mushroom’s cells and guanylic acids are produced. In addition, good smell stays there. The best thing is, it’s totally easy. I store chantarelle and porcini which I picked up in this autumn. They are my frozen treasures.
You need to remember that freezing changes the texture, and not all mushrooms are good for freezing. This can be solved by cooking with fresh mushrooms.
Finnish Mushroom Salad with Sour Cream, Sienisalaatti
Sienisalaatti, or mushroom salad in Finland, is a salad of mushrooms and sour cream. It is served on bread or crackers.

Thanks for reading the whole text. Knowing your umami definitely helps you to cook without recipes!

comment

Copied title and URL