Eating enough vegetables can be a challenge for many people, as they often lack the sweetness and umami taste that we crave. In order to promote a more plant-based diet, adding umami to vegetable dishes may be a good solution. Professor Ole G. Mouritsen from the University of Copenhagen suggests that the sea is a great source of umami, as fish, seaweed, shellfish, and other seafoods are rich in this savory taste. By using a mathematical equation to quantify umami concentrations in various seafood products, Mouritsen shows the potential of sea-based ingredients to enhance the flavor of vegetable dishes.
Umami, the basic brothy taste associated with meat, can be calculated using a formula that takes into account the presence of glutamate and nucleotides in food. Seafoods like cod, shrimp, octopus, and various seaweeds have high concentrations of umami, making them ideal ingredients to boost the taste of vegetable dishes. A small amount of umami-rich ingredients such as fish sauce or shrimp paste can elevate the flavor of vegetables to satisfy our umami cravings. This approach is not only suitable for home cooks but also for professionals in the culinary industry who can utilize seafood to enhance the taste of their dishes.
Professor Mouritsen advocates for a flexitarian diet that includes more vegetables and less animal-derived products, while ensuring that the taste is not compromised. By incorporating umami-rich ingredients from the sea, such as sustainable fish species, into our meals, we can achieve a balance between flavor and sustainability. Seafood not only provides umami but also essential nutrients like vitamin B12 and polyunsaturated fats that are beneficial for our nervous system and brain. The production of ‘blue foods’ sourced from marine environments is often more sustainable than land-based meat and plant protein production, making them a viable option for a greener diet.
In addition to seafood, umami can also be derived from mushrooms, certain algae, and ripe fruits like tomatoes. The synergy between glutamate and nucleotides in the animal kingdom leads to a rich umami taste that is absent in plants. Mouritsen emphasizes the importance of sustainable sourcing of seafood species to ensure environmental responsibility in food production. Historically, Europeans have used fish sauce, known as garum, to enhance the flavor of dishes, a tradition that dates back to ancient Greek and Roman times. By reviving this practice and incorporating umami-rich ingredients into our meals, we can create delicious and sustainable dishes that promote a healthy and balanced diet.
