LITTORALICIOUSThe Paper
Ono, M. & Mouritsen, O.G., International Journal of Gastronomy and Food Science, 2025. DOI: 10.1016/j.ijgfs.2025.101305
Mouritsen (University of Copenhagen, co-author of Umami: Unlocking the Secrets of the Fifth Taste) catalogues Western condiments that deliver umami through fermentation and aging — and proposes “umamification” as a deliberate strategy for plant-forward cuisine.
Free Glutamate in Western Sources
| Western Source | Free Glutamate (mg/100g) | Mechanism |
|---|---|---|
| Marmite/Vegemite | 1,960 | Yeast autolysis |
| Parmigiano-Reggiano (24-month) | 1,200–1,680 | Proteolysis during aging |
| Roquefort | 1,280 | Fungal proteolysis |
| Worcestershire sauce | 830 | Fish fermentation + malt vinegar aging |
| Anchovy paste | 630 | Halophilic bacterial fermentation |
| Tomato paste (concentrated) | 580 | Enzymatic concentration |
Galley Implications
You can build deep umami in a vegetable-forward menu without a single Asian pantry item. Parmesan rind in the stock, anchovy paste behind the scenes, Worcestershire as a finishing agent — that’s three glutamate sources stacking. For yacht chefs provisioning in the Caribbean or remote Med ports where miso is unavailable, this is your backup architecture.
What This Does NOT Mean
Asian and Western umami sources are not interchangeable on the plate. Same glutamate backbone, different volatile superstructures. Use both traditions — don’t substitute.
Limitations
Review paper synthesising existing literature, not new analytical data. Values vary by brand and age. Full text behind paywall.
Ono, M. & Mouritsen, O.G. International Journal of Gastronomy and Food Science, 2025. DOI: 10.1016/j.ijgfs.2025.101305
Do you stack umami from Western sources in your galley?
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