5 Ways to Add More Umami to Your Diet (And Why You Should)

Replace processed tomato sauces with yummier homemade versions. "Tomatoes may be the most commonly eaten source of umami; to boost their umami profile, chefs recommend using super ripe tomatoes (one of the chemicals responsible for the umami taste, glutamic acid, increases as tomatoes ripen) and cooking them with onion and herbs to bring out more flavor," Batayneh says.

Mushrooms are great substitutes for ground beef and turkey. When making meatballs, meat sauces, or meatloafs, replace some of the ground meat with mushrooms—both shiitake and enokitake are high in umami, she says. Plus, they pack a healthy dose of vitamin D, which we could all use in the winter. You can also toss them in pastas, salads, and omelets, and on top of proteins for an umami boost.

Tuna, cod, mackerel, shellfish, shrimp, and oysters are all great sources of umami flavor, Batayneh says. Make salads more satisfying by topping them with a few pieces of shrimp and serve tuna alongside your veggies. Or, if you're jonesing for some red meat, opt for surf and turf.

The dried seaweed found in sushi is absolutely brimming with umami goodness. Try switching out chemical-laden chips for salty-tasting, crunchy nori strips, she says. Or make popcorn more satisfying by sprinkling it with nori flakes instead of coating it with butter and salt.

Nothing sticks to the ribs like meat and potatoes. Use sweet potatoes and they'll fill you up even sooner. While white and sweet potatoes are both high in fiber, sweet potatoes have an edge in the umami department. They also add texture and flavor to salads and stews.