Umami taste and traditional seasonings

Abstract

Dietary cultures vary in different parts of the world. Many traditional seasonings have been used for centuries to add rich flavor for dishes in each area. A famous Chinese philosopher, Confucious (552–479 B.C.), said in his book that a seasoning made by fermentation of meat with minor cereals, salt water, and alcohol was indispensable for eating. This fermented meat is considered to be an origin of fermented bean products such as bean paste and soy sauce. Soybeans were used for fermented products considerably long after the use of fermented meat as seasonings. Discovery of fermented soy beans from the ancient tomb may be one of the evidence used to show that fermented bean products were already used in 200 B.C. in China. A fish sauce, garum was used in ancient Rome (200 B.C.) to impart the umami taste. In the 15th century, fermented fish sauce was used for daily dishes in Southeast Asia. This long tradition continues today in Southeast Asian countries. Much free glutamate is produced from fish protein during fermentation. People add umami taste and rich flavor to their dishes by using fermented products as seasonings. Fermented fish products in Southeast Asia are still familiar to the people in this area and are indispensable materials for their dishes. Fermented bean products and concentrated extracts are also traditional seasoning used in different recipes in many countries. A presence of umami taste in various types of traditional seasonings is presented.