Plant Umami Tomatoes, peas, garlic, corn, spinach, carrots, cabbage, ginger, mushrooms and potatoes are just some of the vegetables rich in umami. To have a delicious and complete flavor, a meat-free dish must contain some of these ingredients that provide umami. In plants, glutamate is found in tomatoes, onions, kombu (a seaweed), asparagus, soy sauce, miso paste, broccoli, peas, mushrooms, and beets. Glutamate is also found in monosodium glutamate; more on that below.
Guanylate is found primarily in dried mushrooms and inosinate is found primarily in dried fish. In general, the umami flavor is common in foods that contain high levels of L-glutamate, IMP and GMP, especially in fish, seafood, cured meats, meat extracts, mushrooms and vegetables (e.g., one of my favorite brands is the vegetarian Better than Bouillon, which contains yeast extract, also known as umami). This Korean dish of salted and fermented cabbage and vegetables is another fantastic way to enjoy umami. Foods that have a strong umami flavor include meats, seafood, fish (including fish sauce and canned fish, such as Maldivian fish, katsuobushi, sardines and anchovies), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses and soy sauce.
It is a vegetable rich in minerals and the leaves contain twice as much carotene compared to the stems. Native to the Mediterranean coast, broccoli is a Western vegetable that was introduced to Japan in the early Meiji period. There are a wide variety of daikon dishes and cooking methods in Japan, and daikon is an essential vegetable for the Japanese diet. Spinach is a vegetable that is used in a variety of ways, including in boiled vegetables, minced dishes, stir-fries, stew soups, etc.