umami tooth!

MissToodles · 10-09-2005, 12:09 AM

Some people have a sweet tooth and go gaga over a huge cake. I like sweets but are not too attached to them. I discovered I have an umami tooth!

What is umami? According to wikipedia: "Savoriness or umami is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods, for example parmesan and roquefort cheeses, as well as soy sauce and fish sauce. It is also found in significant amounts in various unfermented foods such as walnuts, grapes, broccoli, tomatoes, and mushrooms, and to a lesser degree in meat. The glutamate taste sensation is most intense in combination with sodium. This is one reason why tomatoes exhibit a stronger taste after adding salt. Sauces with umami and salty tastes are very popular for cooking, such as tomato sauces and ketchup for Western cuisines and soy sauce and fish sauce for East Asian and Southeast Asian cuisines. Here is the link to the article http://en.wikipedia.org/wiki/Umami

My cravings are placed in context now. As a child, I would eat anything pickled. Giardenia, sour pickles. I would smother everything in ketchup, even pancakes. Okay, I still smother things in ketchup! I tend to eat pickled ginger as a snack. And I suppose hot sauce is another one, I'll actually put some in a spoon and eat it. May explain the penchant for sushi as it usually is wrapped in seaweed. Anyone else have an umami tooth?

jonah-uk · 10-09-2005, 06:18 AM

i don't think it's as strong as my sweet tooth, but i definitely like most of those things listed above. not Roquefort though, that's a bit too much!
was reading about this a while ago, but had forgotten about it, so thanks for reminding me

Obesus · 10-09-2005, 02:14 PM

That is fascinating...even though I am doing a low=sodium thing, I have found creative ways to get my fermented cheeses...Feta is particularly perky and a dash of romano or parmesan goes a long way, since I use virtually no salt and choose low sodium foods...even a small amount gives me an incredibly savory exprience! This board is turning into one of the interesting on the site...I am learning so much! Thanks to Miss Toodles for this!

MissToodles · 10-10-2005, 06:53 AM

For a parmesan taste without all the salt, substitute nutritional yeast for the parmesan.

Cannibal · 10-10-2005, 05:24 PM

Oh, me too! I sometimes drink pickle juice... I tried it the other day with one of the pickles in bags that they sell at the university and got juice all down my shirt. The pickle itself, by the way, weighed a third of a pound. I was astonished.

MissToodles · 10-11-2005, 07:22 PM

Quote:

Originally Posted by Cannibal

Oh, me too! I sometimes drink pickle juice... I tried it the other day with one of the pickles in bags that they sell at the university and got juice all down my shirt. The pickle itself, by the way, weighed a third of a pound. I was astonished.

You win the prize. I haven't reached that level of depravity yet

SoVerySoft · 10-11-2005, 07:28 PM

Quote:

Originally Posted by Cannibal

Oh, me too! I sometimes drink pickle juice...

Personally, I like the brine from black olives. yum!

10-09-2005, 12:09 AM	#1
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	umami tooth! Some people have a sweet tooth and go gaga over a huge cake. I like sweets but are not too attached to them. I discovered I have an umami tooth! What is umami? According to wikipedia: "Savoriness or umami is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods, for example parmesan and roquefort cheeses, as well as soy sauce and fish sauce. It is also found in significant amounts in various unfermented foods such as walnuts, grapes, broccoli, tomatoes, and mushrooms, and to a lesser degree in meat. The glutamate taste sensation is most intense in combination with sodium. This is one reason why tomatoes exhibit a stronger taste after adding salt. Sauces with umami and salty tastes are very popular for cooking, such as tomato sauces and ketchup for Western cuisines and soy sauce and fish sauce for East Asian and Southeast Asian cuisines. Here is the link to the article http://en.wikipedia.org/wiki/Umami My cravings are placed in context now. As a child, I would eat anything pickled. Giardenia, sour pickles. I would smother everything in ketchup, even pancakes. Okay, I still smother things in ketchup! I tend to eat pickled ginger as a snack. And I suppose hot sauce is another one, I'll actually put some in a spoon and eat it. May explain the penchant for sushi as it usually is wrapped in seaweed. Anyone else have an umami tooth? __________________ it's on a need to know basis

10-09-2005, 02:14 PM	#3
Obesus Designated Fat Holy Man Join Date: Sep 2005 Location: San Francisco Posts: 2,022	Who knew??? That is fascinating...even though I am doing a low=sodium thing, I have found creative ways to get my fermented cheeses...Feta is particularly perky and a dash of romano or parmesan goes a long way, since I use virtually no salt and choose low sodium foods...even a small amount gives me an incredibly savory exprience! This board is turning into one of the interesting on the site...I am learning so much! Thanks to Miss Toodles for this!

10-10-2005, 06:53 AM	#4
MissToodles dead peasant Join Date: Sep 2005 Location: nyc Posts: 4,079	For a parmesan taste without all the salt, substitute nutritional yeast for the parmesan. __________________ it's on a need to know basis

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10-09-2005, 06:18 AM	#2
jonah-uk Junior Member Join Date: Sep 2005 Location: London, UK Posts: 48	i don't think it's as strong as my sweet tooth, but i definitely like most of those things listed above. not Roquefort though, that's a bit too much! was reading about this a while ago, but had forgotten about it, so thanks for reminding me

10-10-2005, 05:24 PM	#5
Cannibal Junior Member Join Date: Sep 2005 Posts: 13	Oh, me too! I sometimes drink pickle juice... I tried it the other day with one of the pickles in bags that they sell at the university and got juice all down my shirt. The pickle itself, by the way, weighed a third of a pound. I was astonished.