Umami and Dry Aged Beef, Aged Dry Cured meats and Fermented Sausages

UMAi vs UMAMI: Definition, Origin, and Relevance to Dry Aged Beef, Cured Meats, and Fermented Sausages.

Sour, Salty, Sweet, Bitter and Umami...

The word UMAMI is now an English word which originated in Japan and was invented by the Japanese fermentation company Ajinomoto to market Monosodium Glutamate (MSG). MSG is a seasoning that imparts a savory flavor to foods.

The definition of Umami is a derivative of the Japanese word UMAI which can mean both skillful and delicious and applies primarily to food preparation. Umami is not a trademark, but a generally accepted descriptor of a certain taste.

The concept and origin of Umami applies to many foods that have savory taste cheracteristics such as Mushrooms, wine, cheese and most types of fermented foods.

Dry Aged Beef, Aged Dry Cured meats and Fermented Sausages all have the taste that is best described as Umami. And of course it is due to the fact that natural enzymes in beef when allowed to properly develop impart that distinct dry aged flavor that can be described as Umami. Aged prosciutto, capicola and other dry cured meats derive their flavor from allowing the salt and natural meat enzymes interact with the meat and produce this delectable complex flavor. Fermented sausages like traditional salami carry the umami flavor.

We named our company UMAi Dry (oo-MAI drī) because the flavors that you can create at home with our products will make you say, "Oh my! That's Umami, baby!"

Umami and Dry Aged Beef Umami and Aged Dry Cured Meats Charcuterie Umami and Fermented Sausages