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