(Originally published January 20, 2011. Updated November 19, 2025.)
Every great cook has a few secrets—quiet little touches they add to a dish to make people pause, squint thoughtfully, and say, “What is that flavor?” Years ago, an Italian chef revealed her own secret to me. She called it her “instant karma”—that little burst of unexpected magic that transforms a dish from good to extraordinary. For her, it was a pinch of crushed red chiles. For me, it changes from recipe to recipe, but it’s always something subtle: a splash of vinegar, a squeeze of citrus, a spoonful of concentrated stock, a dusting of fresh herbs, or even the tiniest bit of tomato to add brightness and depth.
These micro-boosters don’t announce themselves. They whisper. They support. They add oomph—flavor you don’t consciously detect but absolutely feel. And every cook, no matter their skill level, benefits from having a few of these quiet powerhouses in their culinary tool belt.
Recently, I found a new ingredient that delivers instant depth without effort—and I’m so excited about it that I have to share it with you. It’s called Taste #5 Umami Paste, and after testing it in several dishes, I’m convinced it deserves a permanent spot in my kitchen.
Understanding Umami—The Fifth Taste We Crave
If you’ve cooked long enough, you’ve intuitively chased umami without realizing it. Umami is the “fifth taste,” discovered and named in Japan, and roughly translates to savoriness or deliciousness. It’s the flavor quality that makes broth soothing, mushrooms addictive, cheese satisfying, and seared meat irresistible.
Common umami-rich foods include:
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- Aged cheeses
- Mushrooms
- Tomatoes
- Meat and fish
- Stocks and reductions
- Soy sauce and miso
- Seaweed
- Slow-cooked dishes
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In other words, it’s the flavor profile that keeps your head down and spoon moving—blocking out the world while you chase another bite. It’s the soul of great stews, the richness of lamb shanks, the depth of real ramen, and the haunting flavor of porcini mushrooms, truffles, or prosciutto di Parma.
Umami doesn’t shout. It purrs. It rounds edges, deepens flavors, and gives dishes a mouthwatering “something” that feels both comforting and exciting. When umami is balanced properly, the dish doesn’t just taste better—it tastes complete.
That’s why discovering a shortcut—something that enhances umami instantly—feels like striking gold.
Umami is for real, and bringing it out in dishes is the goal of every cook. It’s that ‘certain special something’ that keeps our head down and that spoon going while we shut the world out and savor a special dish…. That depth of flavor in a great stew, a rich lamb or veal shank, or a great bowl of real ramen soup… The heavenly satisfaction of porcini mushrooms, truffles, parmesan cheese, or prosciutto di parma. Umami is the world I want to live in!
Using Taste #5 Umami Paste
When I first grabbed a tube of Taste #5 Umami Paste, I didn’t expect much. I figured it might add subtle complexity, but I wasn’t prepared for the impact it had—quiet, deep, and impressive.
My initial experiment was a quick pizza sauce, and it was fabulous. I started small: a squeeze into the simmering mixture, then a taste, then another squeeze. The difference was immediate. Brighter, deeper, fuller—but not fishy, salty, or overpowering.
From there, the paste made its way into:
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Beef stew
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Split pea soup
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A Thai pad Thai
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A slow-simmer pasta sauce
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A pan sauce for pork
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Even a spoonful whisked into sautéed mushrooms
Each time, my wife and I did the before-and-after taste test. And each time, the same result: the dish became richer, more savory, more rounded—without tasting like anchovies or mushrooms or tomato. You couldn’t identify the culprit, but you could feel its presence.
The magic is in the ingredient list: tomato paste, anchovy, olives, balsamic vinegar, porcini mushrooms, parmesan cheese. Basically, a greatest-hits collection of umami foods blended into one savory powerhouse.
It works raw. It works cooked. It works in sauces, stews, dips, soups, marinades, and dressings. Start small—a little squeeze goes a long way—and build up until the dish suddenly tastes “right.”
Your New Secret Ingredient
If you want to add an instant bump of flavor without guessing ratios or simmering for hours, Taste #5 is a fantastic tool. I now keep a tube in the pantry next to my tomato paste, and I reach for it when something needs a little more depth but I don’t want to alter the overall flavor profile.
You’ll find it at all Tony’s Markets—right next to the tubes of tomato paste. Pick one up, experiment with it, and see where it takes your cooking. Try it in soups, sauces, braises, dips, vinaigrettes, gravies, or even a simple pan sauce for chicken or steak.
Once you try it, I have a feeling it’ll become one of your “instant karma” secrets, too.
Buon Appetito — Salute!
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.
well..ok…I'll try it. Just remember, I've just discovered red pepper flakes for pasta. 🙂