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Dream - Umami is often referred to as the fifth taste of the basic tastes that we can feel besides sweet, salty, sour, and bitter. The word "umami" comes from the Japanese language which means "savory" or "delicious".
Dr. Kikunae Ikeda in Japan over a century ago conducted an extract of kombu (seaweed). In that research, Ikeda discovered another taste besides sweet, bitter, sour, and salty, which is the taste of umami.
Umami comes from Glutamic Acid (a type of Amino Acid) which has a function, among others, in carrying out metabolic processes such as protein formation in the body.
The discovery of this taste opens up a new world in culinary, providing a flavor dimension to various types of dishes. This discovery also creates the umami seasoning, namely Ajinomoto MSG.
Umami in MSG can be used as a flavor enhancer to enhance the taste of food. This certainly helps to encourage increased nutrient intake and also helps to reduce the use of salt in food. Especially for the elderly, by adding flavor enhancers, appetite will increase and quality of life will improve.
The addition of umami to food can reduce the need for salt. According to information from Ajinomoto, the use of MSG in food can support a low-salt diet strategy, thus helping to control excessive intake of sodium, which can be risky for heart health and blood pressure.
In one scientific journal, it is mentioned that reducing the use of table salt and adding a little MSG to dishes can reduce sodium levels by 30 percent, because the sodium content in MSG is only 1/3 of the sodium content in regular table salt.
"Stated Naoto Minemura, President Director of PT. Ajinomoto Indonesia, quoted from the press release received by Dream."
These ingredients are then wrapped in banana leaves and steamed until cooked.
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