Umami


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Related to Umami: umami taste
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 ?
Umami seasoning "Ajinomoto" is not only used in home cooking but also used widely by the food industry in Cambodia.
obscurus' meat is excellent, in order to increase the umami taste, the method of adding fried liver into soup is used traditionally.
This combination of qualities represents a food's umami.
The following sequence was followed for taste recognition threshold, i.e., Umami, followed by salt, sweet, sour, and bitter taste solution.
Since opening in 2015 Umami has won rave reviews from foodies and counts Rolling Stones star Ronnie Wood as a regular.
Tiffin, described as "a casual down-to-earth eatery", will have more in common with the curry houses in the Balti triangle than Umami, renowned for its fine dining style of north Indian cuisine.
* Guyokuro, made of leaves shaded with the oishita process, which increases the theanine content and enhances the umami flavour as the lack of daylight creates a stress for the leaves, which generates more savoury components during this period of shaded growth.
SOY SAUCE SOY sauce adds salt, umami and a little acidity to dishes - I always compare the flavour profile to less-intense Marmite.
Red miso is aged for much longer and it has a higher proportion of soybeans (and sometimes has no rice at all, or includes Dashi DASHI adds umami to dishes.
This particular dish was ordered from their new Umami section - Umami apparently means a moreish savoury taste, a fifth taste that accompanies the more established sweet, sour, salty and bitter tastes.
Taste is what our tongues sense in terms of food (sweet, salty, sour, bitter and umami).