When it comes to the "umami" in food, many people attribute it to seasonings. In fact, some foods are naturally umami-rich and are worthy of being called "natural MSG."
1. Foods rich in glutamates
These mainly include kelp, potatoes, legumes, and millet. For example, potatoes contain a relatively high amount of glutamates. When used to stew beef, they make the dish much "umami"-rich than other vegetables. According to historical records, in the early 20th century, the Japanese isolated glutamate from seaweed soup and discovered that the flavor it produced was very similar to what is commonly known as "umami," which led to the invention of MSG. In China, on the other hand, soy sauce and fermented black beans, which are rich in glutamates and enhance flavor, were invented through the fermentation of soybeans.
2. Foods rich in inosinates
These are generally found in beef, chicken, pork, and fish and shellfish, which is why freshly cooked fish and seafood taste so delicious. Numerous studies have confirmed that inosinate is a food flavor enhancer, known as "strong MSG." We can also see this from the origin of the Chinese character for "umami" (鲜), which is a combination of the characters for "fish" (鱼) and "sheep" (羊).
3. Foods rich in guanylates
Shiitake mushrooms are particularly high in this umami substance. However, through cooking or drying, other substances in the shiitake must be converted into guanylates before it releases its delicious flavor. This is why dried shiitake mushrooms in the market smell more fragrant than fresh ones. Similar foods include dried fish and shrimp crisps.
The "umami" produced by the synergistic effect of these three components is far greater than the "umami" produced when each is used alone. It is recommended that in your daily cooking, you should "combine their strengths." This way, you can not only meet your nutritional needs but also experience more "umami."