Sweet, sour, salty, bitter and… umami. Have you heard of the fifth taste?
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Umami, meaning “delicious flavour” in Japanese, was discovered by a chemist in Japan in 1908, but it took nearly 100 years for it to be recognised as a fifth distinct taste by scientists. It is described by many as a savoury or meaty flavour.
In this programme, Ruth Alexander learns about the chemist who first discovered umami, and the industrially produced version he created – monosodium glutamate, or MSG. It’s a food additive that’s been the subject of health scares, but today it’s one of the most tested additives in our food and is considered to be safe for consumption.
Yukari Sakamoto, trained chef and food tour leader in Tokyo, explains how umami features in Japanese cuisine. She says miso soup is one of the best examples of maximum umami flavour. Professor Barry Smith, Director of the Centre for the Study of the Senses in the UK, explains the science behind umami and MSG. Calvin Eng, chef and owner of Bonnie’s restaurant in Brooklyn, New York, is one of a number of chefs trying to rehabilitate MSG’s reputation – he uses it not just in savoury dishes, but also desserts and drinks.
0:00 The origins of umami
4:47 Scientists confirm a fifth taste
6:54 More sources of umami
9:37 The history of MSG
14:23 Cooking with MSG
19:04 MSG on the menu
22:53 Is MSG staging a comeback?
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If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk
Presented by Ruth Alexander. Produced by Beatrice Pickup.
More from The Food Chain: https://www.bbc.co.uk/programmes/p028z2z0
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