Umami is one of the five basic tastes, along with sweet, salty, sour, and bitter. It is associated with glutamate and is described as a savory taste. It is not the same as smoke aroma: an ingredient can provide a smoky aroma without that characteristic describing its umami flavor.
Umami and smokiness: what each contributes
Umami describes a taste. Smokiness describes a characteristic of the aroma and the food's preparation process. Distinguishing between them helps in choosing ingredients: you can look for a hint of smoke in butter or pastrami without assuming that every smoked product has the same intensity of umami.
The Ajinomoto umami introduction explains its relationship with glutamate and the identification of this taste. That explanation does not constitute a measurement of the content of Rooftop products.
How to think about a culinary combination
Choose the main ingredient first and then the contrast you are looking for: acidity, heat, a crunchy texture, or a smoky aroma. Not all components need to provide the same thing. Taste the dish before adding more seasonings, because its balance depends on the ingredients you have used.
Ideas with smoked goods and side dishes
- Bread with smoked butter: a simple way to incorporate a smoky aroma. Compare the 200g butter with the larger format according to the frequency of use.
- Pastrami sandwich: combine sliced pastrami with bread and the side of your choice. Sauerkraut or pickles can add acidic contrast.
- Kimchi rice: a proposal for incorporating a spicy side dish. Check the composition of Rooftop's kimchi to choose the rest of the ingredients.
Choose the combination according to the dish you want to prepare. For a specific preparation, consult the Rooftop recipes.
Fermented does not automatically mean probiotic either
If you choose a fermented product, compare its taste, ingredients, and culinary use. Its process is not enough to attribute a probiotic benefit to it. You can read more about this difference in our guide to fermented foods and pickles.
Choosing the product for your dish
Check the presentation, allergens, and storage on each product page. If your decision is which smoked item to buy, continue to the guide to choosing smoked products, where you can compare formats without confusing size, aroma, and use.
Foods where umami is found
Tomato, aged cheeses, mushrooms, meat, and some fish allow you to understand the concept without confusing it with smoke. The Umami Information Center explains the presence of glutamate and nucleotides like inosinate and guanylate in different foods. The intensity varies depending on the ingredient and its preparation.
Separating three decisions in a dish
- Savory taste: think about the main ingredients, such as tomato, mushrooms, or cheese.
- Smoky aroma: choose the Rooftop ingredient whose use fits the preparation, not based on a supposed umami figure.
- Contrast: add crunchy bread, a pickle, or a spicy side when the whole dish needs it. Acidity and umami are not the same taste.
For example, the preparation of mushrooms with smoked butter connects a cooking ingredient with a smoky aroma; the DIY Pastrami shows an assembly with different components. Consult those videos to see the preparations, without interpreting this guide as a tasting or measurement of the products.
