The Umami Code (Part 3): Every Day Cooking

And if you are looking to get more of this magic in your meals—then you’re in luck. This is our Umami series.

In Part 1 , we explored the science of umami—what it is, where it comes from, and why our brains crave it. In Part 2, we dove into the ways we create umami through choosing the right ingredients and processing them the right way.

Now in Part 3, it’s time to see how we can use the “fifth flavor” in our everyday cooking.

1. Balancing Other Flavors

Umami on its own is deeply satisfying. But like any other flavor, it benefits from playing off the presence of others—like sweet, sour, bitter, and spicy.

That means mastering umami isn’t about putting as much as you can into a single meal. (If that was the case, you could just eat a big bowl of MSG. Yummy.)

Each pair that umami makes with another major flavor shapes a dish in a unique way. Let’s look at each combo to understand this a bit more.

For more reference, Chef Adam Laiw has a great piece called: guide to the least understood taste. However, he does say it was discovered in 1990 – but, it was discovered much earlier than that in 1908!

1.1 Umami + Sweet

Sweetness rounds out umami. That helps with dimensionality and softening any intensity.

This pairing is often seen in aged, caramelized, or naturally sweet ingredients that soften umami’s savory depth while making flavors more layered and rich.

Some of the best umami + sweet pairing:

• Aged Balsamic Vinegar on Parmesan: The syrupy sweetness of balsamic balances the sharp umami punch of aged cheese.
• Teriyaki Sauce (Soy Sauce + Sugar): The natural glutamates in soy sauce blend perfectly with brown sugar or mirin to create a sweet-savory glaze.
• Prosciutto + Melon: The salty, umami-packed prosciutto is softened by the juicy sweetness of ripe melon, making for a perfectly balanced bite.
• Miso + Honey: The earthy depth of miso is brightened by the sweetness of honey, creating a dynamic glaze for proteins.

📌 Pro Tip: When an umami-heavy dish feels too intense or rich, add a touch of sweetness—honey, caramelized onions, or a drizzle of balsamic vinegar—to balance it out.

1.2 Umami + Acid

Acidity sharpens flavor and delivers it through dishes that have a lot of rich fat and decadent carbs. It does this with umami, too, helping to hone that flavor and take it directly to you.

What some of the best umami + acid pairings?

• Soy Sauce + Yuzu or Rice Vinegar: A key combination in Japanese cuisine, adding citrus or mild vinegar brightens soy sauce’s deep umami.
• Fish Sauce + Lime Juice: Fish sauce’s briny depth is raised by the tartness of fresh lime—you’ve probably tasted this combo in Thai and Vietnamese dishes.
• Parmesan + Lemon Zest: Parmesan’s umami and nuttiness can get a bit heavy over pasta, and the citrus helps lighten it up.
• Roasted Mushrooms + Sherry Vinegar: Earthy mushrooms gain sharpness and dimension when finished with a splash of vinegar.

📌 Pro Tip: If your dish tastes too dark and heavy (often a side effect of too much umami), add a squeeze of lemon, a splash of vinegar, or a touch of citrus zest.

1.3 Umami + Bitter

Bitter flavors add some contrast to umami, breaking up the predictability. This combination is often used in fine dining and modern gastronomy, where bitterness in general is becoming more popular.

What are the best umami + bitter pairings?

• Miso + Dark Chocolate: The slight bitterness of dark chocolate intensifies the miso, though you wouldn’t be blamed for being a little weirded out at first by the mixture of a dessert flavor with such a savory ingredient.
• Anchovies + Radicchio or Endive: The sharp bitterness of radicchio balances anchovies’ brine.
• Charred Vegetables + Umami-Rich Sauces: The bitterness from charring (like grilled Brussels sprouts) is softened by umami-packed additions like soy sauce or fish sauce.
• Coffee + Red Meat: A coffee-rubbed steak adds a bitter contrast to the savoriness of the meat.

📌 Pro Tip: If your umami-rich dish tastes too smooth or “safe,” try adding a bitter element—like a charred vegetable, a hint of coffee, or bitter greens—to create something a little more intriguing.

1.4 Umami + Spice

While umami is famous for adding depth, spice creates excitement. Combined, they rarely step over one another, and in the right amounts, they work very well together. That’s why many of the most crave-worthy global dishes (from Korean gochujang stews to Sichuan chili-oil noodles) rely on this tag team.

What are the best umami + spice pairings?

• Gochujang + Garlic + Chili Oil: This Korean combination is famous for its fiery spice that rests on top of a savory foundation.
• Kimchi + Sesame Oil: Fermented cabbage with chili heat is rounded out by toasted sesame oil.
• Spicy Ramen Broth: Slow-cooked, broth has both umami and plenty of other flavorful complexity—with the spice turning everything up to 11.
• Sichuan Chili Crisp + Soy Sauce: The soy sauce intensifies the heat of Sichuan peppercorn-infused chili oil.

📌 Pro Tip: If your savory dish falls a little flat, add chili, ginger, or black pepper.

By making small but strategic choices, you can take everyday meals and increase how satisfying and deep their flavor is.

We have some guidance below for doing this at breakfast, lunch, and dinner. This should help you get started bringing in the science you learned about in Part 1 [link] and the general cooking tips in Part 2 [link] and make them part of your real life.

2.1 Breakfast

American culture focuses a lot on sweets for breakfast. But it’s actually a great opportunity to experiment with more umami.

Here are some ideas for an umami-rich breakfast:

• Scrambled Eggs with Parmesan and Miso Butter Toast
  
  • Eggs already contain natural umami, but adding grated Parmesan intensifies it.
  • Create an umami side by spreading miso butter (miso + softened butter) on toast.
• Savory Oatmeal with Miso & Mushrooms
  • Cook oatmeal with vegetable broth, sautéed mushrooms, and a spoonful of miso.
• Avocado Toast with Furikake & Soy Sauce
  • Topping avocado toast with a drizzle of soy sauce and furikake                  (Japanese seaweed seasoning) adds instant depth.

📌 Pro Tip: Eggs are a common breakfast item, and that’s a great chance to enhance umami. Add a splash of fish sauce or soy sauce to your morning scramble.

2.2 Lunch

Work and school schedules mean that most of us are looking for a quick and easy lunch—but that doesn’t mean it has to lack the rich and complex flavors of umami.

Here are some great umami lunch recipes to try:

• Miso-Infused Salad Dressing with Roasted Mushrooms & Sesame
  
  • Whisk together miso, rice vinegar, soy sauce, and sesame oil for a delicious salad dressing.
  • Toss it with greens and roasted mushrooms.
• Umami-Loaded Grilled Cheese with Caramelized Onions & Dijon
  
  • Layer aged cheddar, Gruyère, and a smear of miso butter inside crusty bread.
  • Add caramelized onions to intensify the sweet + umami pairing covered above.
• Tomato Soup with a Hint of Anchovy or Parmesan Rind
  
  • Drop a Parmesan rind into the soup as it simmers to slowly release umami.
  • A finely chopped anchovy filet melts into the soup base.

📌 Pro Tip: When making a sandwich, spread a thin layer of miso or anchovy butter on the bread before toasting. This one adjustment can upgrade your entire lunch.

2.3 Dinner

Umami and dinner were made for each other. There’s nothing like sitting down after a long day to a satisfying meal based on the mysterious and dark flavors.

Here are some easy ways to make masterpieces for dinner:

• Pasta with Sun-Dried Tomatoes, Anchovies, and Pecorino Romano
  • Start by sautéing garlic and anchovies in olive oil. 
  •   Add sun-dried tomatoes and mushrooms
  • Finish with Pecorino Romano.
• Miso-Marinated Chicken or Tofu
  • Marinate protein in miso, soy sauce, honey, and sesame oil.
  • Roast or grill for an umami-rich caramelized crust.
• Ramen with Shiitake Dashi & Soft-Boiled Egg
  
  • Make a quick broth with dried shiitakes and kombu.
  • Add a soft-boiled egg.

📌 Pro Tip: Cooking rice? Replace water with dashi or broth—every grain will absorb the flavor.

Our friends at Epicurious has some really cool ways to maximize Umami into your cooking as well. Check this out: Umami Bomb

• Fill your pantry with umami: Keep staples like Parmesan, miso, soy sauce, fish sauce, sun-dried tomatoes, anchovies, and mushrooms on hand. And a we’ve already covered in this series, you can also experiment with fermented and aged ingredients—they pack the biggest umami punch.
• Use umami-based cooking techniques: There are so many ways to develop the umami in the ingredients you’re already using. Slow-roast tomatoes, mushrooms, or onions to develop their natural umami. Similarly, caramelize your proteins (meat, tofu, mushrooms) with a good sear. If you are making sauces, reduce them to concentrate it naturally. And finally, use dashi, broth, or stock instead of water when cooking grains, soups, or sauces.
• Layer and balance umami: Start with one umami-rich ingredient in a dish, then build on it (e.g., a pasta sauce with tomatoes → anchovies → Parmesan → mushrooms). Taste as you go to make sure you can balance out appropriately, maybe with sweetness or bitterness or acidity? And see if you can use umami in garnishing—with a splash of soy sauce or a dusting of Parmesan instead of salt.

Food52, one of my favoirite places has some really interesting takes on The 5th Taste! There is also a very cool video!!

Develop Your Chef’s Intuition

The more you integrate this new understanding of umami into your daily cooking, the more you’ll develop an intuitive relationship with it. By tasting and experimenting, you’ll get a feel for how a splash of soy sauce or a dab of miso paste can enhance what you’re cooking.

By getting comfortable with processes to create umami (like aging, fermenting, and concentrating), you’ll progress rapidly as a home chef.

Thanks for coming with us on this series through the science, techniques, and recipes of umami. Be sure to check out our other deep-dive guides in our Tips and Techniques section!

And finally, in case you did not know how much I love the Smithsonian, you can jump over here to a bit more fun: It’s the Umami Stupid!!

Have fun and let me know what you come up with!!