Let’s Talk Food: Adding miso for umami flavors

When we think of miso, we immediately think of miso soup or miso butterfish. But when miso is added to a dish, it brings out the umami, or fifth, taste. Umami translates to “pleasant savory taste,” and makes a dish meaty or more brothy. The reason for that is the high levels of the amino acid glutamate that is present in miso. According to Spruce Eats, “Umami has been described as having a mild but lasting aftertaste associated with salivation and sensation of furriness on the tongue, stimulating the throat, the roof, and the back of the mouth.”