Umami: meaning, definitions and examples

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umami

 

[ สŠหˆmษ‘ห.mi ]

Noun
Context #1 | Noun

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

delicious, meaty, savory

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:

๐Ÿ‡ต๐Ÿ‡น umami

๐Ÿ‡ฎ๐Ÿ‡ณ เค‰เคฎเคพเคฎเฅ€

๐Ÿ‡ฉ๐Ÿ‡ช Umami

๐Ÿ‡ฎ๐Ÿ‡ฉ umami

๐Ÿ‡บ๐Ÿ‡ฆ ัƒะผะฐะผั–

๐Ÿ‡ต๐Ÿ‡ฑ umami

๐Ÿ‡ฏ๐Ÿ‡ต ใ†ใพๅ‘ณ

๐Ÿ‡ซ๐Ÿ‡ท umami

๐Ÿ‡ช๐Ÿ‡ธ umami

๐Ÿ‡น๐Ÿ‡ท umami

๐Ÿ‡ฐ๐Ÿ‡ท ์šฐ๋งˆ๋ฏธ

๐Ÿ‡ธ๐Ÿ‡ฆ ุฃูˆู…ุงู…ูŠ

๐Ÿ‡จ๐Ÿ‡ฟ umami

๐Ÿ‡ธ๐Ÿ‡ฐ umami

๐Ÿ‡จ๐Ÿ‡ณ ้ฒœๅ‘ณ

๐Ÿ‡ธ๐Ÿ‡ฎ umami

๐Ÿ‡ฎ๐Ÿ‡ธ umami

๐Ÿ‡ฐ๐Ÿ‡ฟ ัƒะผะฐะผะธ

๐Ÿ‡ฌ๐Ÿ‡ช แƒฃแƒ›แƒแƒ›แƒ˜

๐Ÿ‡ฆ๐Ÿ‡ฟ umami

๐Ÿ‡ฒ๐Ÿ‡ฝ 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.