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In the last few years, the range of basic tastes that people perceive has considerably expanded. Although some people want to add more tastes, for now the generally accepted compromise is to expand the definition to five instead of the basic four.
The traditional division of tastes into sweet, salty, sour and bitter changed significantly in past decades, when scientists included a fifth basic taste, the so-called ‘umami’. The name comes from the Japanese word for deliciousness, but sometimes it is also called the meat taste, because it is caused by glutamic acid, which is common in meat, cheese and other protein-rich foods. The presence of umami can also be detected in mushrooms, ripe tomatoes and some other types of vegetables. It is strengthened by food processing, such as cooking, ripening, drying, smoking, salting and fermentation.
The basic tastes we know are:
1. Sweet: The taste that we associate with sugar and sweet foods, such as fruit, chocolate, etc.
2. Sour: The taste that we perceive in the presence of acids, such as lemon, vinegar or sour fruit.
3. Salty: The taste that we associate with salty and savoury foods, such as salty snacks or salty dishes.
4. Bitter: The taste that we associate with bitter substances, such as bitter chocolate and coffee.
5. Umami: The taste that we associate with the presence of amino acids, which give the food a deeper, fuller taste. Examples of umami-flavoured foods include Parmesan cheese, soy sauce, and beef.
1. Beef:Specially aged beef, such as wagyu or angus, contains a high amount of umami.
2. Pork:Gently roasted pork, such as pork chops or bacon, delivers a rich umami flavour.
3. Poultry: Chicken, turkey and duck also have an umami flavour, especially when roasted or baked.
4. Lamb: Lamb can have a distinct umami flavour, especially when cooked or grilled for a long time.
5. Fish and seafood: Salmon, mackerel, tuna and shellfish such as oysters and mussels also have a distinct umami flavour.
6. Crabmeat: Crabs and crustaceans like lobster and shrimp are known for their intense umami flavour.
7. Cured meats: Cured meats such as cured beef (e.g. bresaola) or cured pork (e.g. pancetta) have a concentrated umami flavour.
However, it should be noted that the umami taste can also be achieved in plant-based foods, as the variety of umami is not limited to meat products but can also be present in plant-based foods.
Each and every one of us makes our own nutrition choices and has individual nutritional needs. While meat and other foods of animal origin may be part of some people’s diet, for others vegetarianism or veganism may be a more suitable choice.
People’s diets are very different and are conditioned by availability, culinary tradition, enjoyment of different tastes, nutritional value of raw materials, family and social customs and holidays. Diet is also influenced by industry, advertising, healthcare and social influence. However, given the growing number of people in the world, the increase in the need for food, the globalisation of habits and modern social trends, increasing attention must be paid on the optimisation of food resources, which requires more precise planning and careful handling. It is noticeable that more and more people are deciding to reduce meat consumption, be it for health, ethical or environmental reasons. There are several important reasons for reducing the consumption of foods of animal origin:
There are therefore important reasons to reduce the consumption of food of animal origin related to health, the environment, ethics and world hunger. Switching to a more plant-based diet can benefit both individuals and the planet as a whole.
A balanced diet brings many health benefits. It is necessary to obtain important nutrients such as high-quality protein, iron and vitamins B12 and D, while including ingredients in the diet such as fruits, vegetables, legumes and nuts provides a wealth of fiber, antioxidants and phytonutrients that are important for the health of the heart, digestion and immune system.
A balanced diet provides a variety of nutrients and thus reduces the risk of deficiency of important nutrients. The right combination of nutritional approaches can help provide the necessary protein, essential fats, vitamins, minerals and fiber for healthy body function. At the same time, this approach also promotes ethical awareness and environmental sustainability, as it reduces the burden on the environment associated with the intensive meat industry.
We do not claim that it is necessary to give up existing dietary habits, because everyone creates an optimal diet according to their conscience and beliefs. But a balanced diet is definitely important. Many people would like to have a healthier and more balanced diet, and somewhat limit the markedly meaty way of eating. But there is apprehension, many people have reservations, even though they may want to change. There are several reasons why people are afraid to limit or even give up their meat diet. Among the reasons, the most common are:
1. Habit and tradition:Eating meat is deeply rooted in many cultures and societies. People often stick to dietary habits they acquired since childhood and are afraid of changes in their diet.
2. Taste and texture:For some people, meat is very attractive because of its taste, umami experience, texture and culinary possibilities. They fear that by switching to a vegan diet, they would lose these pleasures.
3. Lack of satisfaction and feeling full: Some people fear that switching to a plant-based diet will make them feel hungry.
4. Lack of information: Misunderstandings about a vegan diet can lead to fear of nutrient deficiencies or an inadequate diet plan. Lack of knowledge about meat substitutes and ways to meet nutritional needs can lead to fear of change.
5. Social pressure: Social and family pressures play an important role in dietary choices. People fear that they will stand out, be criticized or not be able to adapt to social situations.
6. Industry influence: The meat industry has a strong influence on people’s eating habits. The marketing of meat products, the strong presence of meat in restaurants and supermarkets and general promotion can influence the feeling of fear of giving it up.
It is important to understand that these reasons are individual and vary from person to person. Being informed about a non-animal based diet, researching tasty alternatives and tailoring the diet to individual needs and preferences can help. But probably the essential reason, for at least a partial transition from an omnivorous way of eating to a plant-based diet, is to be found in the fear of the absence of taste perception, the absence of pleasures in the mind’s experience.
When switching to a plant-based diet, one should be aware that there is a wide range of plant-based foods that contain natural umami ingredients. It is important to understand that it is possible to achieve excellent umami flavours even in a diet that does not contain ingredients of animal origin.
Umami taste, on the other hand, can also be achieved in a vegan diet. Even though umami taste is often associated with meat and fish, there are several vegan foods that contain naturally occurring umami ingredients.
Some vegan foods that are rich in umami flavour:
1. Mushrooms: Many types of mushrooms, such as shiitake, boletus and oyster mushrooms, are naturally rich in umami. These mushrooms contain high levels of the amino acid glutamate, which gives them a strong umami flavour.
2. Seaweed: Different types of seaweed such as kelp, nori and kombu are also very rich in umami. Algae contain naturally occurring compounds, including glutamate, that contribute to the umami flavour.
3. Fermented foods: Fermented foods such as miso, tempeh, tamari (fermented soy sauce) and kimchi also have a distinct umami flavour. The fermentation process helps to release and enhance the umami ingredients.
4. Soy products: Soy and its products, such as soy sauce and tofu, contain naturally occurring umami compounds that contribute to intense flavour.
In addition, it is also possible to use various vegan substitutes that are enriched with natural umami ingredients, such as plant extract of yeast. With the help of patience, some experience in cooking and openness to new knowledge and insights, with the correct use of these foods and the appropriate combination of ingredients, it is possible to achieve a rich and satisfying umami taste even in a vegan diet.
For a typical umami taste profile in veganism, we can focus on the use of natural plant sources of flavour that create excellent dishes, but we can easily add original spices to the “classic” vegan diet for a similar culinary experience.
As previously mentioned, smoking brings its unique umami note to dishes.
Smoking food such as meat, fish or vegetables uses smoke produced by slowly burning wood or other smoke sources. This smoke contains a variety of compounds, including those that contribute to the umami taste.
During smoking, amino acids in food such as meat are broken down, leading to the formation of various compounds, including glutamate. Glutamate is a key component of umami and adds a rich, full and meaty flavour to smoked dishes.
When the smoke penetrates the food, the umami from the smoke combines with the umami present in the food itself, creating an intense umami flavour. This flavour adds depth and complexity to smoked dishes and contributes to their distinctive taste profile.
In addition, smoking food also contributes to the creation of other flavours, such as a slight saltiness, which can further enrich the overall taste experience. The combination of smoking and umami can create an appealing harmony between the smoky taste, rich umami and other food flavours.
This is why smoking food is a great way to create intense and seductive flavours that also include the umami taste.
Veganism is a dietary approach that avoids animal products and focuses on the use of plant foods. Umami is one of the five basic tastes and is usually associated with a rich, salty taste, most easily found in foods such as meat, fish and cheese. However, vegan food can also be enriched with umami flavour, and one way to do this is by smoking plant-based ingredients.
Smoking is a technique in which food is exposed to smoke released from wood, herbs or spices. Traditionally, smoking is used on meat to add a deep smoky flavour, but this technique can also be adapted for vegan dishes.
When smoking vegan food, a variety of plant-based ingredients can be used, such as tofu, tempeh, vegetables, nuts or vegetable oils. There are several ways to achieve the smoky flavour in these ingredients:
1. Use of smoked oil:There are smoked oils that are produced from vegetable sources such as olive, sunflower or sesame oil. These oils have a smoky flavour that can be added to a variety of dishes to create an umami taste.
2. Use of smoked spices:Smoked spices such as paprika, pepper or salt can bring a smoky flavour to vegan dishes. These spices can be used to make marinades for tofu or tempeh, or you can simply sprinkle them over vegetables.
3. Use of smoky flavouring: You can also add smoky flavouring to plant-based dishes to give them a smoky flavour. This flavouring is usually vegan and can be found in speciality health food stores.
Vegan food and the achievement of the umami taste can therefore very well relate to the use of smoky spices. When using smoky spices, the aromas and flavours of the smoke are transferred to the dish, which can create a rich and hearty taste experience. Although smoking is often associated with meat, smoked spices can be used to enrich the flavour of vegan dishes and create a distinctive, seductive umami taste profile.
In the case of a vegan diet, there is no need to give up the rich umami taste. With the right choice of ingredients and the right spices, it is possible to achieve attractive and seductive umami tastes even in a diet that does not include ingredients of animal origin. Smoky spices add depth, complexity and a slightly sweet note that combines perfectly with other umami ingredients such as mushrooms, soy products or fermented foods. When spices prepared using these methods are added to vegan food, a rich, deep flavour is created, similar to traditionally smoked meat dishes. This smoky taste adds depth, complexity and heartiness to all dishes.
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