Definition of umami
: a taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (such as glutamate and aspartate)
umami was our Word of the Day on 11/09/2015. Hear the podcast!
Recent Examples of umami from the web
Just a teaspoon or tablespoon will boost the flavor of your homemade stock, or give a little extra umami to your sauces and gravy.
Joo said the vegetables that get mixed in with the broth pack sundubu with umami.
A Cheeseburg, LocoL’s version of a cheeseburger, is made of 70 percent beef and 30 percent grains with a jolt of seaweed to give it umami.
So far, every fundamental taste comes in powdered form—sweetness from sugar, saltiness from salt, bitterness from quinine, sourness from malic acid, and umami from MSG.
There was a perfect pitch with regard to sweetness, sourness, saltiness, bitterness or umami – or a combination of those.
But, on closer inspection, the bar’s shelves are stocked with bottles, casks, and mason jars of baijiu—high-proof Chinese spirits notorious for their umami-heavy funk.
Humans have senses to recognize sweet, salty, fat, and umami, a savory flavor (though some scientists debate the last two).
Imagine that, in the process, said petrified loin twig becomes the embodiment of umami.
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Did You Know?
A Japanese scientist was the first to discover the savory taste of the amino acid glutamic acid, which was found to occur in soup stocks made with seaweed. This fifth basic taste - alongside sweet, sour, salty, and bitter - was named umami, meaning "savoriness" in Japanese. Umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG, a sodium salt derived from glutamic acid.
Origin and Etymology of umami
Japanese, savoriness, flavor
First Known Use: 1963
Medical Definition of umami
: a taste sensation that is meaty or savory and is produced by several amino acids and nucleotides (as aspartate, inosinate, and glutamate)
Seen and Heard
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