Kokumi - What Does That Even Mean?
The other day Tellïo was talking to a colleague with in-depth knowledge of savory food productions and what classes of substances have a significant impact on flavor quality, mouthfeel and overall taste perception. One term that the coworker repeatedly mentioned was Kokumi.
For those unfamiliar with the term, Kokumi refers to a complex taste sensation in Japanese cuisine. "Koku" pertains to thickness or richness, and "mi" signifies taste. Generally, it conveys a sense of satiety and tastiness. As a friendly reminder, the five basic tastes are sour, sweet, salty, bitter and umami. Rather than eliciting their own taste, Kokumi compounds accentuate other tastes such as sweet, salty, and umami. Kokumi substances have diverse sources, compositions, and functions. Most studies examine mostly protein-rich foods but there are some plants that contain this rich compound. Overall, kokumi substances have demonstrated that certain di- and tri-peptides (peptides = think of a necklace made of different groups of amino acids linked together), in particular glutamly peptides such as gamma-Glu-Gly, gamma-Glu-Ala and gamma-Glu-Val-Gly exhibit notable kokumi sensory properties.
How do these peptides make this taste perception come to fruition? They attach to our calcium-sensing taste receptors on the tongue, which boosts the kokumi sensation (fullness, richness, continuity of flavor)
The reason why Tellïo is so intrigued with this feature is because the same compounds associated with kokumi are linked to glutathione (GSH), and which connects directly to detoxification pathways in the body. Glutathione is a Critical ,Critical tri-peptide made up of the amino acids (building blocks for proteins) Cystiene, Glutamine and Glycine. This amino acid chain performs the following roles:
Assembled naturally by the body
It is essential for detoxification, especially in the liver
A STRONG immunity booster and combats free radicals
The unique aspect of this substance is that it is found in real food and can be created via food processing as well. Kokumi compounds have been detected in fermented products such as:
Kimchi
Beer
Fish sauce
Also found in aged foods like:
Aged cheese
Salami,
Wine
Fried scallops
In addition, slow-cooked foods contain kokumi substances:
Consommés
Meat broth
Let's not forget vegetables. In Thailand, there are a few vegetables with kokumi properties in their leaves and roots. In their traditional cuisines, these vegetables are used as flavor enhancers or as a non-MSG alternative:
Coriander root
Shallots
Star gooseberry
Mulberry leaves
Cha-ya leaves
Edible beans
For quite some time now, Tellïo has made it a side project to tell his peers and family that they are also scientists in their own right. In cooking, things are broken and made through reactions. In the case of Kokumi, heat, cooking time and/or fermentation are responsible for generating its constituents. That's science! In addition, food companies are trying to determine if this compound can replace fats and calories while providing mouthfeel, complexity, and flavor continuity. Good stuff to know. Come on, go cook. As always, Stay Strong & Stay Vivid!
Reference
Panyayong, C., Srikaeo, K., & Kheowmung, W. (2024). Identification and sensory evaluation of Kokumi substances in thai indigenous vegetables: Potential for natural flavor enhancement. Multidisciplinary Science Journal, 7(7), 2025315. https://doi.org/10.31893/multiscience.2025315.
Forde, C., Stieger, M. (2024). Perceptual and Nutritional Impact of Kokumi Compounds. In: Kuroda, M. (eds) Kokumi Substance as an Enhancer of Koku. Springer, Singapore. https://doi.org/10.1007/978-981-99-8303-2_13.