What is umami?

The most beautiful description I found - Umami is a Japanese word that means indescribable deliciousness.

It is the fifth primary taste after sweet, bitter, salty and sour, resulting from compounds such as glutamate, inosinate and guanylate. It is not just a taste, but has the ability to enhance the taste of OTHER ingredients. Umami generally gives food a rich and pleasant taste.

Umami taste is felt in the center of the tongue, the widest part of the tongue, and lingers on the tongue for a long time as an aftertaste.

Here's what scientists say about umami: "People recognize the taste of umami as an indicator of protein in foods, and the taste sensation is caused by free amino acids, specifically the binding of the glutamate ion to the umami taste receptors on the tongue." Glutamate (Glu) is the most abundant amino acid in human breast milk, suggesting that newborns acquire an early sense of the umami taste.” Read the full article .

Japan is an umami paradise

The word umami itself, at least for me, is primarily associated with Japan. Japanese food culture is rich in umami flavors. Why has Japan, unlike any other country, developed such a unique and intense umami food culture? The cuisine of other countries focuses mainly on dishes based on animal fat, while the axis of Japanese cuisine is the taste of umami. This is probably due to the many pro-vegan/"anti-meat bans" that have historically been issued in Japan since the Emperor Asuka period.

Since the Japanese historically did not consume meat, they sought the freshness of fish and vegetables instead, devising ways to improve flavor through fermentation and drying while satisfying the human palate's craving for protein.

Therefore, unlike other countries that have developed a food culture centered on meat and animal fat, Japan has cultivated a culture that emphasizes the unique umami derived from fish and vegetables for the best result.

With the introduction of westernized eating habits promoted as national policy during the Meiji period, the consumption of meat became widespread, and Japanese cuisine underwent a partial transformation.

Shiitake powder

I notice that the Japanese call shiitake the king of umami (especially dried, because it has the strongest umami), and shiitake powder is simply exalted! They claim that shiitake powder enhances the natural umami of each food ingredient. Forest-grown shiitake enhances the natural umami of each food ingredient, creating a "more elegant and balanced flavor harmony." Sounds poetic...

The original umami of every ingredient, such as tomatoes, carrots, dairy, meat, seafood, etc., is further enhanced by the addition of shiitake powder. And that gave me the answer to why I myself like this kind of powder so much, but I didn't fully understand why. When they are added to the food, they seem to disappear, the taste of the forest mushroom, or should I say more of an aftertaste, is barely noticeable or not at all, but the taste of the whole dish is simply excellent. It's that mysterious chemistry called umami. 😊

Forest grown vs sawdust grown

Japanese forest-grown shiitake costs about three times as much as Chinese sawdust-grown shiitake. However, forest-grown shiitake contains twice as much glutamate, six times as much guanylate (not to mention that forest shiitake is safer, healthier, and much tastier) read the Japanese article .

I am very happy when I find confirmations in the literature and arguments in defense of these things grown in the forest. Because we all understand that vegetables, water, mushrooms or anything else can be of different quality. Forest-grown Japanese AND LITHUANIAN shiitake is healthy, sustainable and rich in unique umami.