Umami: meaning, definitions and examples
๐
umami
[ สหmษห.mi ]
taste sensation
Umami is one of the five basic tastes, along with sweet, sour, bitter, and salty. It is often described as a savory or meaty flavor and is associated with foods that are rich in glutamate, such as aged cheeses, cured meats, and mushrooms.
Synonyms
Examples of usage
- Miso soup has a rich umami flavor.
- Tomatoes are known for their umami taste.
- Soy sauce adds a depth of umami to dishes.
Translations
Translations of the word "umami" in other languages:
๐ต๐น umami
๐ฎ๐ณ เคเคฎเคพเคฎเฅ
๐ฉ๐ช Umami
๐ฎ๐ฉ umami
๐บ๐ฆ ัะผะฐะผั
๐ต๐ฑ umami
๐ฏ๐ต ใใพๅณ
๐ซ๐ท umami
๐ช๐ธ umami
๐น๐ท umami
๐ฐ๐ท ์ฐ๋ง๋ฏธ
๐ธ๐ฆ ุฃูู ุงู ู
๐จ๐ฟ umami
๐ธ๐ฐ umami
๐จ๐ณ ้ฒๅณ
๐ธ๐ฎ umami
๐ฎ๐ธ umami
๐ฐ๐ฟ ัะผะฐะผะธ
๐ฌ๐ช แฃแแแแ
๐ฆ๐ฟ umami
๐ฒ๐ฝ umami
Etymology
The term 'umami' originated from the Japanese language, where it means 'delicious taste' or 'pleasant savory taste.' It was first identified as a distinct taste by Japanese chemist Kikunae Ikeda in 1908, who discovered that the taste was primarily caused by the presence of glutamate, an amino acid found in various foods. Ikeda was studying the flavor of dashi, a traditional Japanese soup stock made from seaweed and fish, and noticed that it had a unique taste that did not fit into the established categories of sweet, sour, bitter, or salty. He later produced monosodium glutamate (MSG), a flavor enhancer that highlighted the umami taste in food. Since its recognition, umami has gained importance in culinary contexts worldwide, contributing to the depth and complexity of flavors in various cuisines, particularly in Asian cooking.