Umami

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A Japanese term for the 5th flavour—the others being sweet, salty, sour, bitter—triggered by carboxylate anion of glutamic acid, an amino acid common in meat, cheese, broth, stock, and other protein-rich foods.
References in periodicals archive ?
Judge Brothy reminded the court that Carthy had given a sworn undertaking on July 21 not to harass or interfere with Mr and Mrs Browne or any members of their family.
Another process causes a decrease in the meaty, brothy taste of beef.
The move will create larger protected underwater corridors to protect shrinking shark stocks in regional waters where they are harvested for their fins to supply Far East market demand for a high-end brothy soup.
For me, the ideal consistency is somewhere on the thicker side of brothy.
2007) showed that components responsible for umami characteristics contribute to the brothy taste of meat.
The acidification of whey protein isolate increased cardboard, brothy and animal-tortilla flavors in the samples, while treating the samples with heat increased levels of eggy-sulfur, cardboard and brothy flavors.
Manage Sodium: Mushrooms are rich in umami (the 5th taste known for its savory, brothy, rich or meaty taste sensation), which counterbalances saltiness to allow for less salt to be used in meals or entrees without compromising taste.
A rich, brothy bowl full of flavour and robust texture which, with the varieties of fresh bread on offer, created a healthy start to dinner.
Brothy beans, another American favorite, also feature this sacred sister.
For main course classic brodetto, Italian fish casserole was every bit as tasty as (but less brothy than) a Franco original.
Left to my own devices, I'm inclined to make a brothy kind of chowder brightened with green herbs, with no resemblance whatsoever to either the New England or Manhattan styles.