I wrote an article all about umami a few years back for The Takeout ([ Ссылка ]) and I’m breaking down its key points in this video.
The short version: there are lots of different types of umami, found in all sorts of protein sources from cheese to pork to soybeans. Proteins are made up of amino acids, and some amino acids trigger the “umami” sensation on our tongues — but in order for that to happen they must be “freed” through heat or another type of chemical process. Mixing and matching different amino acids results in more umami-licious food!
