Umami Tomatoes and the Fifth Taste Revolution: A Look at the Umami Fest Westpark Plaza

Modern gastronomy is undergoing a significant transformation, driven by innovations in tomato breeding and cultivation that yield varieties boasting an exceptionally deep and rich umami flavor. These specialized fruits are naturally high in glutamates, the compounds responsible for the so-called “fifth taste.” Umami delivers a savory, lingering, and enveloping aftertaste often likened to a rich meat broth. Crucially, these umami tomatoes offer an authentic, natural source of this flavor profile, contrasting sharply with artificial enhancers like monosodium glutamate (E621), which was first isolated by Japanese chemist Kikunae Ikeda back in 1908.

The pronounced difference in flavor between unripe green tomatoes and intensely red, “meaty” varieties is largely attributable to the concentration of umami. This savory taste stimulates salivation and signals to the brain that the food possesses high nutritional value. Consequently, agricultural focus has shifted toward maximizing the density of these flavor compounds. This makes the new umami-rich tomatoes a more versatile and aromatic component for both simple and complex culinary creations. While sun-dried tomatoes also contain concentrated umami, their texture often complicates uniform distribution in a dish—a problem effortlessly solved by using fresh, high-umami varieties.

Recognized by the T1R1/T1R3 receptors, umami functions effectively as a “flavor glue,” binding disparate elements of a dish into a cohesive and harmonious composition. This pursuit of pure, concentrated umami flavor extends beyond the kitchen and into large-scale gastronomic events. A prime example is the Umami Fest Westpark Plaza, a major celebration held over the weekend of July 26 and 27, 2025, in Irvine, California, and organized by Japan Taste Marketing, Inc.

Billed as a “Gastronomic Celebration of Summer,” the event showcased a rich array of authentic cuisine, highlighting the versatility of the fifth taste. Attendees sampled everything from steaming ramen and savory takoyaki to flavorful Korean barbecue. The beverage selection was equally diverse, featuring both craft beer and traditional sake. Beyond the food, the festival provided robust cultural programming designed to entertain and educate.

The cultural schedule included captivating demonstrations, such as a professional tuna cutting show, alongside traditional performances. Notable acts included kimono displays and dynamic performances by taiko drumming ensembles, specifically Ryujin Taiko and Akaoni Daiko. General admission tickets for a single day cost $6 plus fees when purchased on site, with children under the age of 12 admitted free of charge. For those seeking an elevated experience, the “Umami Gold Pass” was available for $80 plus fees, granting priority entry and additional perks, such as a complimentary bowl of tuna.

The success of the Umami Fest Westpark Plaza underscores the growing consumer appetite for complex sensory experiences that umami introduces to everyday dining. This widespread acknowledgment of umami as the fifth fundamental taste—standing alongside sour, salty, sweet, and bitter—reflects a global culinary trend. This movement champions ingredients with high natural richness and nutritional density, pushing chefs and home cooks alike toward deeper, more impactful flavor profiles in modern cuisine.