If you cook or even watch cooking shows, you most likely know that this Japanese word means “savoriness.” It’s a distinct taste sensation like those that most children know – sweet, salty, bitter and sour. This gustatory sensation is attributed to the salts of glutamic acid – an amino acid found in many proteins and sometimes prepared as a simple salt – monosodium glutamate (MSG). Much of what we enjoy in the taste of meats, cheeses, and some vegetables is attributable to our perception of umami. I think it is a very big deal for cats who are, by nature’s design, obligate carnivores.
Adult humans have complex palates and appreciate the interplay of spices (chili, rosemary, tarragon, mint, etc.) and citrus (orange, lemon, lime, etc.) with our umami. Cats, not so much – just give me a bird, a small furry rodent or perhaps a tasty lizard. Hold the condiments; I don’t need them.
I went to the store yesterday to acquire the ingredients for this evening’s meal. I was looking for Shiitake mushrooms (rich in umami), heavy whipping cream, and a boneless ribeye. I couldn’t find Shiitakes – not whole or sliced. So, I settled on this little box of umami-rich mushrooms – Royal Trumpets, a few Shiitakes, and a cluster of Blue Oyster Mushrooms. They looked like this.
The mushrooms got sliced, and sauteed in butter and EVOO. Heavy whipping cream and crumbled blue cheese were added and stirred until all the cheese had become incorporated into an umami explosion. I had already roasted a couple of ears of corn and prepared them as Mexican street corn – a treat we are going to enjoy until corn on the cobb disappears from our grocery’s shelves later this month or next.
The final umami orgy looked like this.
Just for the purpose of clarification and disambiguation, Umami is not the same thing as “Yo Mama.” I hope that you enjoyed your dinner as much as we enjoyed ours.