The Legacy of Lidice in Michelin - March 2025

Dear Readers,

In this article, I would like to offer you a perspective on gastronomy through a deeper understanding of the principles of taste. Gastronomy is not just about the process of preparing food; it is also about the scientific understanding of ingredients, chemical reactions, and sensory experiences.

As a professional chef, I am constantly learning, and one of the most fascinating aspects for me is the phenomenon of umami—the fundamental taste perception that we experience every day, often without realizing it. Umami is present in a wide range of common foods, such as broths, tomato sauces, and aged cheeses like Parmesan.

This taste fascinated me so much that I dedicated my dissertation to it. Since I have a long-standing interest in Scandinavian gastronomy influenced by Japanese techniques, I feel especially connected to umami.

What is Umami and How Does It Work?

Umami, the fifth basic taste alongside sweet, salty, sour, and bitter, is primarily associated

with the taste of proteins and occurs in foods rich in free amino acids (the building blocks of proteins essential for growth and bodily functions) and nucleotides (small components that make up DNA and RNA, the genetic information of cells).

Key compounds responsible for umami include:

• Glutamate (a naturally occurring amino acid)

• Inosinate (a compound that enhances the meaty taste of foods)

• Guanylate (a compound that enhances the taste of mushrooms and seaweed)

The discovery of umami dates back to 1908, when Japanese chemist Kikunae Ikeda isolated glutamic acid from kelp. He identified glutamate as the key element of this deep, rich taste that gives dishes their fullness. In Japanese cuisine, umami is essential and forms the foundation of many dishes, especially dashi broth, which is made from kombu seaweed and dried tuna flakes (katsuobushi).

From a physiological perspective, umami activates specific taste receptors on the tongue (T1R1 and T1R3), which send signals to the brain's gustatory cortex. This process contributes to an intense feeling of satisfaction and a pleasant depth of flavour.

Beyond its sensory benefits, umami also has a functional role—it stimulates saliva production, aiding digestion. This effect is particularly beneficial for individuals with reduced saliva production, such as the elderly. Some studies even suggest that the natural presence of umami in foods can improve protein digestion and enhance nutrient absorption, making it not only a sensory experience but also a nutritional advantage.

Where Can We Find Umami?

Scientific research confirms that umami significantly influences the sensory perception of food and its overall flavour profile. It is found not only in traditional Japanese ingredients but also in fermented products, aged cheeses, tomatoes, mushrooms, and soy sauce. This taste has a unique ability to enhance and unify other flavour components in dishes, increasing their overall harmony.

Interestingly, fermentation naturally increases glutamate concentration, intensifying the umami effect. This explains why foods like kimchi or sauerkraut have such a strong flavour profile.

Umami plays a key role in different world cuisines:

• In Japan, it is an essential component of dashi broth, miso paste, and soy sauce.

• In Italy, it is found in Parmesan cheese, prosciutto, tomatoes, anchovies, and balsamic vinegar.

• In Southeast Asia, it is abundant in fish sauce, shrimp paste, and fermented soy products like tempeh.

• Vietnamese pho soup is a perfect example of umami harmony, thanks to the combination of meat broth, herbs, and spices.

Even Czech cuisine is rich in umami! Dishes like strong broths, slow-cooked svíčková, Olomoucké syrečky, smoked meats, goulash, Maggi seasoning, pickled cucumbers, sauerkraut, mushroom sauces, and fermented bread are all significant sources of umami.

Aside from everyday foods, there are ingredients considered the most intense or controversial sources of umami, such as caviar, sea urchins (uni), fermented fish like Scandinavian surströmming or Japanese shiokara (fermented seafood). These have a very specific and often extreme taste—some gourmets love them, while others find them overpowering.

On the other end of the spectrum, dried aged meats like bresaola and jerky develop an intense umami profile due to extended fermentation and curing processes.

Umami and Health

One of the most interesting benefits of umami is its ability to reduce the need for added salt in dishes. Research shows that thanks to its natural flavour intensity, salt content can be reduced by up to 30% without compromising perceived taste quality.

So, if you're aiming for a healthier diet with less sodium, try enhancing your meals with umami-rich ingredients like mushrooms, tomatoes, or fermented products.

Additionally, umami contributes to longer-lasting satiety, which can help regulate appetite and control calorie intake—making it a valuable tool for maintaining a balanced diet.

Umami as a Secret Ingredient

Umami is not just a taste sensation; it is a fundamental element that adds depth and complexity to dishes. Whether you're making classic Italian pasta, Thai curry, or traditional Japanese ramen, umami is what gives these dishes their characteristic intensity and richness.

This fifth taste is not only a gastronomic phenomenon but also a cultural bridge, connecting different cuisines through a shared flavour foundation.

Next time you enjoy your favourite meal, take a moment to notice its composition and how umami shapes its flavour profile. If this topic has intrigued you, I hope this article has inspired you to explore this fascinating area of gastronomy further.

What are your favourite umami-rich foods? 

Share your favourite combinations and discover new ways to incorporate this incredible taste into your cooking!

Enjoy every bite, and I look forward to seeing you in the next article.