Nightline on ABC News explored what’s behind the umami food trend, in a segment on Feb. 18 titled “Unlocking the Secrets of Flavor with Umami.”
Umami enjoys lots of ink in the popular press because consumers have discovered what chefs have known for a long time—the umami taste makes foods taste more delicious. What many folks don’t realize is that the umami taste is about more than savory stews and to-die-for burgers. Our ability to detect the umami taste has health significances as well. A new study published in the journal, Flavour, points to several roles for the umami taste in human health, especially for older people.
Don’t pay for an expensive appetizer at a restaurant when you can make these delicious Crab Rangoon delicacies in a snap. According to Wikipedia, the history of Crab Rangoon is unclear. However, this simple but savory dish is usually served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.
There’s no rule that says you must serve nachos for your Super Bowl shindig. How about paying tribute to the two teams with a super bowl of chowder featuring salmon from the west coast and cod from the east? Unlike the football teams, these two fish play together nicely in this chowder, and the bonus for the cook is that thinner pieces of fish and even frozen fish works well for this chowder.
The ability to taste umami in food (the fifth taste) could be beneficial for overall health, particularly in older people, Japanese researchers suggest.
In a new study, published in the journal Flavour, scientists from Tohoku University Graduate School of Dentistry in Japan developed an umami taste sensitivity test and used it on 44 elderly patients. The taste tests revealed that the elderly patients who had lost their taste for umami also complained of appetite and weight loss.
Those who had problems tasting umami complained that food was no longer palatable and they were not eating normally.