Understanding Umami: The Fifth Taste

Taste is one of the most fundamental aspects of enjoying food. Most people are familiar with the four basic tastes: sweet, sour, salty, and bitter. But there’s a fifth taste that adds depth and satisfaction to dishes—umami.

We incorporate umami elements into many of our dishes here at Haar, whether it’s through adding seaweed to a sauce, or incorporating a protein that is naturally high in umami flavours, this is always a key consideration in our kitchen.

 

What Is Umami?

Umami, a Japanese term meaning “pleasant savoury taste,” was identified as a distinct taste over a century ago. Unlike sweet or salty, umami is more subtle, adding a deep, rich flavour that lingers on the palate. It enhances other tastes, creating a more balanced and complex eating experience.

Chef Dean Banks foraging for seaweed

Umami is linked to naturally occurring compounds found in a variety of foods. When present in the right amounts, it makes food more enjoyable, amplifying the other flavours without overpowering them.

 

Where Does Umami Come From?

Some of the richest sources of umami include:

  • Aged and Fermented Foods – Parmesan, miso, soy sauce, and fish sauce all develop umami through fermentation and aging.

  • Seafood – Shellfish, anchovies, and dried seaweed are naturally high in umami.

  • Meat and Poultry – Dry-aged beef, slow-cooked broths, and roasted meats build umami over time.

  • Vegetables – Mushrooms and tomatoes contain natural umami compounds.

  • Dairy Products – Aged cheeses like cheddar and blue cheese pack a powerful umami punch.

 

How Umami Enhances Flavour

Umami doesn’t stand out the way sweetness or sourness does—it works in the background, making other flavours more pronounced. Here’s how it affects food:

XO scallop with mushroom sauce

  • Deepens Savoury Notes – Foods rich in umami have a meaty, brothy quality that feels satisfying and full-bodied.

  • Balances Other Tastes – When paired with sweet, salty, or acidic ingredients, umami brings harmony to a dish.

  • Creates a Lingering Finish – Unlike fleeting flavours, umami stays on the palate, making dishes more memorable.




How to Add More Umami to Your Cooking

If you want to incorporate more umami into your meals, try these simple techniques:

  • Use Fermented Ingredients – Adding a splash of soy sauce, miso, or fish sauce can instantly deepen flavours.

  • Slow-Cook for Maximum Depth – Soups, stews, and braised meats develop umami through long cooking times.

  • Roast or Grill Vegetables – Roasting tomatoes, mushrooms, or onions brings out their natural umami compounds.

  • Combine Umami-Rich Foods – Layering ingredients like mushrooms, aged cheese, and cured meats enhances the overall depth of flavour.

  • Make Use of Stocks and Broths – A well-made stock, whether vegetable, chicken, or beef, is a natural umami booster.

 

Why Umami Matters

Umami plays a crucial role in how we perceive and enjoy food. It’s the reason some dishes feel more complex and satisfying than others. When used thoughtfully, umami creates balance, adds richness, and leaves a lasting impression.

trout pastrami cone finished with dulse seaweed

By understanding umami and how it works, you can become more aware of why certain foods taste so good—and even improve your own cooking. Whether it’s through naturally umami-rich ingredients or careful preparation, unlocking the power of this fifth taste can elevate any meal.

Book a table in our Michelin-recommended, three AA rosette awarded restaurant today, and we’re sure the team will tell you all about the umami elements in each dish on your next visit.

Ross Mcgregor