How to Boost Umami

The term umami refers to the subtle “fifth taste” (after sweet, sour, salty, and bitter) experienced when eating foods like cured meats, mushrooms, and many aged cheeses. It’s generally believed the unique flavor comes mainly from three naturally occurring compounds: the amino acid ion glutamate and the two compounds inosinate and guanylate, all of which exist in various concentrations in our favorite umami-rich foods. To add a complex, highly savory boost to your soups and stews, try any of these umami-packed ingredients.