How to Cook with Umami: 10 Pantry Must-Haves

Want to take your cooking from good to unforgettable? The secret lies in umami, the “fifth taste” that makes food deeply savory and satisfying.

With just a few umami-packed staples in your pantry, you can boost depth, balance, and richness in everything from soups to snacks.

Here are 10 essentials that you can give a try and some inspiration for how to use each one best.

1. Soy Sauce – The All-Rounder

Made by fermenting soybeans and wheat, soy sauce delivers instant depth with every splash. It’s salty, complex, and endlessly versatile.

Best used for: Stir-fries, marinades, dipping sauces, and soups. A dash also intensifies braised meats or roasted veggies.

This Japanese soybean paste ranges from mild white to bold red varieties. Just a spoonful brings layers of savory richness.

Best used for: Soups, glazes, salad dressings, or even creamy pasta sauces. White miso adds sweetness, while red miso brings boldness.

These papery shavings of smoked, dried tuna are packed with inosinate, which enhances the savoriness of other ingredients.

Best used for: Essential in Japanese dashi broth or sprinkled over hot noodles, rice, or veggies as a garnish.

Pressed sheets of dried algae bring a briny punch and subtle umami. It’s a pantry staple that works as both an ingredient and a garnish.

Best used for: Sushi rolls, miso soup, or crumbled over popcorn, fries, or rice bowls for a salty, ocean-inspired boost.

Made from fermented fish, this potent sauce adds complexity with just a few drops. It’s salty, tangy, and full of depth.

Best used for: Thai curries, Vietnamese dipping sauces, or even a splash in tomato-based pasta sauces for subtle richness.

Cooking concentrates tomatoes’ glutamates, making paste one of the simplest ways to add umami.

Best used for: Stews, braises, pasta sauces, or gravies. Stirring it into beef or lentil dishes enhances meatiness and balance.

Aged Parmesan is naturally rich in glutamates, making it one of the strongest umami cheeses.

Best used for: Pasta, risotto, soups, or grated over roasted vegetables. The rind can also be simmered in broths for extra flavor.

Shiitake, porcini, or morel mushrooms become flavor bombs when dried. The soaking liquid doubles as a ready-made broth.

Best used for: Risotto, soups, ramen broth, or sauces. Chop rehydrated mushrooms into stews or sautés for deep, earthy notes.

Salty, small, and powerful, anchovies dissolve into dishes, leaving behind a subtle savoriness rather than a fishy taste.

Best used for: Pasta puttanesca, Caesar dressing, or melted into stews and braises. A must-have for Italian cooking.

These yeast-extract spreads are loaded with glutamates and add a strong, malty savoriness.

Best used for: Stirred into gravies, soups, or stews for richness. If you like the taste, spread thinly on toast with butter for a classic.