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To make food taste more umami-rich, pair an ingredient that supplies glutamate—such as kombu, ripe tomato, or fermented soy—with one that supplies inosinate or guanylate, such as bonito, meat, fish, or dried shiitake. Add the ingredients that fit your dish, then taste and adjust; salt is not the only way to build savory depth.
What makes umami taste stronger?
Umami is a savory taste associated with glutamate and the nucleotides inosinate and guanylate. It is one part of taste; the aroma of a dish also shapes its overall flavor. The Umami Information Center explains that inosinate or guanylate can dramatically enhance the umami taste of glutamate (What Is Umami?). A peer-reviewed review also discusses this synergy (npj Science of Food, 2023).
The Umami Information Center reports that, in a sensory evaluation using solutions with a fixed total concentration of umami substances, a 1:1 glutamate-to-inosinate ratio produced seven to eight times the intensity of either substance alone. That is a specific comparison, not a ratio or multiplier to apply to ordinary recipes. In cooking, use the principle as a guide: combine compatible ingredients, then adjust by tasting.
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Choose an umami pairing that suits the dish
| Dish or preference | Pairing to try | What it contributes |
|---|---|---|
| Japanese-style broth | Kombu and bonito | Kombu provides glutamate; bonito provides inosinate. |
| Meat or fish stock | Glutamate-rich vegetables with meat or fish | The vegetables supply glutamate; meat or fish supplies inosinate. |
| Vegetarian or vegan broth | Kombu or tomato with dried shiitake | Kombu or tomato supplies glutamate; dried shiitake supplies guanylate. |
| Tomato-based dish | Ripe tomatoes or tomato paste | Adds tomato’s umami character; combine with another suitable umami source if the dish needs more depth. |
These are starting points, not a universal ranking: the best pairing depends on the dish’s aroma and flavor profile. The Umami Information Center describes glutamate-and-nucleotide combinations in broths and other foods (Umami-rich foods and cooking); its overview of umami substances and synergy is at What Is Umami?.
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- 3.3 oz organic umami seasoning
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Use dried shiitake for a plant-based source of guanylate
Fresh mushrooms contain glutamate but, according to the Umami Information Center, almost no guanylate. Drying or freezing can activate the conversion that makes guanylate available. For a vegetarian or vegan broth, combine dried shiitake with kombu or tomato, then use the mushrooms and liquid in a recipe where their flavor fits. This is an ingredient rationale, not a prescribed steeping time or tested recipe (Umami Information Center FAQ and overview).
Add fermented ingredients when their flavor fits
Fermentation and ripening can increase umami components. Soy sauce and miso are fermented condiments that can deepen savory flavor; ripe tomatoes are another useful choice. Try a small addition in a soup, sauce, or other recipe that suits their distinct aromas, and taste before adding more. JETRO describes umami ingredients and their role in Japanese cuisine (JETRO: Umami); the American Heart Association also lists ripe tomatoes, mushrooms, and soy sauce among umami foods (American Heart Association: Umami, the Fifth Taste).
Rank #2
- All-purpose savory seasoning that boosts the flavor of most any food
- Made with mushrooms, tomato, onion, garlic and McCormick herbs & spices
- Adds umami-rich flavor to burgers, seasoning rubs, stews, vegetables & pasta
- Punches up the taste of eggs, chicken, fish, rice, cauliflower & potatoes
- Gluten free and non GMO verified
Use MSG as an optional glutamate seasoning
Monosodium glutamate (MSG) is a commercially produced seasoning that supplies glutamate. It is one option, not a requirement: kombu, ripe tomato, and fermented condiments can also contribute umami. If using MSG, start with a modest amount and adjust to taste; there is no single dose that suits every recipe. The Umami Information Center discusses MSG and a bouillon comparison in its practical guide (Umami-rich foods and cooking) and FAQ (What Is Umami?).
Adjust flavor without relying on salt
After adding an umami ingredient, taste the dish and consider whether it needs more savory depth, a different aroma, or a better balance with its other flavors. Adding salt is not the only way to make food taste more umami-rich. For sodium-conscious choices, the American Heart Association advises choosing lower-sodium or no-sodium options when eating umami foods (American Heart Association: Umami, the Fifth Taste).
Quick Recap
Best Value
- The information below is per-pack only
- 3.3 oz organic umami seasoning
- Premium savory flavor enhancer
- Perfect for soups and marinades
- Certified organic and non-GMO
Rank #4
- UNLOCK THE 5TH TASTE — Takii Umami Powder is a savory shiitake mushroom seasoning that adds instant depth and "savory deliciousness" to almost any dish. Made from real shiitake — even more intensely umami dried than fresh — it delivers a rich, roasted flavor that even people who don’t usually like mushrooms love.
- A LITTLE GOES A LONG WAY — Just half a teaspoon transforms a whole pot of soup, so one resealable 3.5 oz pouch lasts about 50 servings. This concentrated mushroom powder is a low-cost-per-use way to add restaurant-level flavor to everyday cooking, without a cabinet full of sauces and stocks.
- NO MSG, JUST 4 REAL INGREDIENTS — Only shiitake mushroom powder, salt, mushroom extract, and a touch of calcium carbonate. A natural MSG alternative that’s vegan, gluten-free, soy-free, and 0 calories per serving — deep savory flavor with no artificial flavors, no fillers, and no additives.
- FROM RAMEN TO STIR-FRY TO RUBS — Use it like a mushroom bouillon, vegan dashi, or all-purpose umami seasoning: stir into soups, broths, and sauces, sprinkle over stir-fries and roasted vegetables, whisk into salad dressings, or blend into dry rubs. Add while cooking or sprinkle on top.
- A KITCHEN STAPLE YOU’LL REACH FOR — Keep Takii on the shelf to make vegan ramen, plant-based bowls, and weeknight dinners taste slow-simmered in minutes. The resealable stand-up pouch locks in freshness and stays non-clumpy, so your umami powder is ready whenever inspiration strikes.
Rank #3
- All-purpose savory seasoning that boosts the flavor of most any food
- Made with mushrooms, tomato, onion, garlic and McCormick herbs & spices
- Adds umami-rich flavor to burgers, seasoning rubs, stews, vegetables & pasta
- Punches up the taste of eggs, chicken, fish, rice, cauliflower & potatoes
- Gluten free and non GMO verified
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