An umami-rich food
ANCHOVIES ADD EXTRA FLAVOR TO YOUR RECIPES
Umami is a Japanese word used to define what is known as the ‘fifth taste’, adding to the basic tastes of sweet, sour, bitter and salty. It literally means delicious flavor since its origin is the union of umai, meaning “delicious” and mi, meaning “flavor”.
Japanese scientist Kikunae Ikeda, a professor at Tokyo Imperial University, is credited with its discovery. During research in 1908, Ikeda discovered that glutamate added to kombu seaweed broth produced a taste that could not be classified on the traditional scale, so he named this new taste umami.
Garum, the Roman version of umami
There is evidence that in ancient Rome, they already knew the power of the umami taste to reinforce other flavors. The Romans used a fermented fish sauce called Garum, rich in umami. Seemingly, it was made with different bluefish that they mixed with wine, oil, vinegar or pepper to create different mixtures. It was widely used in Roman cuisine.
Two millennia later, many researchers have tried to unravel the secrets of this ancient recipe. Anchovy is often found as an umami element in meat dishes, pasta or even pizzas. Remember to add this ingredient to your recipes as a final touch once the dish is finished to enjoy all the charisma of its flavor.