Summary
In this podcast episode of "Stuff You Should Know," the hosts discuss the fifth taste, umami, which was discovered in the beginning of the 20th century and not accepted by the West until almost 80 years later. Umami is a mild, musty flavor that interacts with other flavors, especially salty and sweet. It was discovered by a chemist who isolated glutamate, an amino acid that gives Umami its taste, from Dashi, a fish stock used in Japanese cuisine. Umami has been around for centuries and was enjoyed by the Romans and Greeks in the form of garam, a sauce made from fermented fish guts and blood.
The conversation covers the science behind taste, specifically the Umami taste. Umami is a combination of glutamate, inosinate, and guanylate, and it magnifies the meatiness of food when combined with salty or sweet flavors. The conversation also touches on the evolution of taste and how cooking food releases Umami tastes, which is a recent development in human history. Taste is just one aspect of flavor, which includes smell, sight, texture, and memories associated with the food.
The podcast discusses the evolution of cooking and the development of the Umami taste. Cooking food helped humans break down proteins more easily and absorb them, leading to the growth of bigger brains. Umami taste comes from cooked or fermented food where proteins have been broken down into more easily absorbed amino acid constituents. MSG, which is commonly used to enhance flavor, has a bad reputation in the West, but there is no scientific evidence that it is bad for you. There are many ways to achieve Umami flavor in food, such as using mushrooms, seaweed, and caramelized onions. Cooking with wine is also a good option.
In the context of the podcast, the speaker talks about their cooking skills and plans to make miso soup from scratch using Dashi and miso. They mention that they have a good stock and have also made hot and sour soup before. The speaker considers making their own Dashi but decides to buy it instead, as fermenting and boiling down fish to make the stock would make their apartment smell bad. They also mention the need for a spice kitchen.
Overall, the podcast provides an interesting and informative discussion on the science and history of the Umami taste, as well as practical tips on how to achieve it in cooking. The hosts approach the topic in a friendly and accessible manner, making it an enjoyable listen for anyone interested in food and flavor.
