Umami is one of the five basic tastes (along with sweet, sour, bitter, and salty) and translates to savory. Umami can be naturally found in a variety of foods. These six ingredients have umami in spades—here’s how to harness their flavors every day of the week. Get the recipe for antipasto stromboli. Learn more about soy sauce, then get the recipe for slow cooker soy-braised chicken. Blend a spoonful into creamy carrot soup, or mix it with yogurt and dollop it onto salmon burgers or roasted vegetables. Just bear in mind: Because it’s so concentrated, a little goes a long way. And since extended cooking can kill its flavor, add miso toward the end of a recipe. Learn more about miso, then get the recipe for miso caesar salad. At home, try a teaspoon of chopped anchovies to give a pleasantly briny kick to bruschetta. Or purée some with canned whole tomatoes for an instant, pre-seasoned pizza sauce. Feeling more adventurous? Sauté whole anchovies with garlic and bell pepper and serve over steak. Shopping tip: Choose anchovies packed in olive oil or salt (soak the salted variety in cool water for 20 minutes before using). Skip those packed in vegetable oil, which can vary in quality. Get the recipe for baby kale and chicken caesar salad. Learn more about mushrooms, then get the recipe for creamy mushroom soup with chives. Try it grated over steamed green beans, shaved over a plate of prosciutto and melon, or sprinkled on buttered popcorn. Even the leftover rind has a role to play: Toss a piece into a simmering ragù. Get the recipe for whole-grain minestrone with parmesan crisps.
