umami


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Related to umami: umami taste

u·ma·mi

 (o͞o-mä′mē)
n.
A taste sensation produced by the presence of glutamates and nucleotides and associated with meats and other high-protein foods. It is sometimes considered to be a fifth basic taste along with the tastes sweet, sour, salty, and bitter.

[Japanese : uma-, stem of umai, tasty, delicious + -mi, n. suff.]

umami

(uːˈmɑːmi)
n
(Cookery) one of the five basic tastes, the savoury flavour of glutamates
References in periodicals archive ?
It will be the second restaurant opened by owner Abdul Hoque in Harborne - who also owns Umami on Lordswood Road.
Turners at 69, in Harborne High Street, will re-open as an Indian restaurant run by the owners of Umami, in nearby Lordswood Road.
Sencha, of the first spring pick, short steaming and hand rolled, premium umami taste and silky mouthfeel, incredibly smooth; and
Umami, the fifth taste, meaning 'delicious' in Japanese, was first defined as the characteristic taste elicited by glutamates, and has since also been associated with monosodium glutamate (MSG), and with disodium salts of the nucleotides inosine monophosphate (IMP), guanosine monophosphate (GMP) and adenosine monophosphate (AMP) (Fuke & Ueda, 1996, Gabriel, Kohmura, Kouda, Furuhata, & Kimura, 2012, Dang, Gao, Ma, & Wu, 2015).
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.
Red miso is aged for much longer and it has a higher proportion of soybeans (and sometimes has no rice at all, or includes other grains, like barley), which makes it richer and Sake SAKE adds umami, fragrance and subtle notes of sweetness and acidity to dishes - you can think of it like Japanese white wine.
Wines with layered subtleties, rediscovered heritage grape varieties and food pairings that rely on savoury umami flavours are among the emerging trends among Asian wine drinkers, according to leading wine authority Jeannie Cho Lee, Master of Wine.
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.
Each taste bud contains 50 to 100 taste cells, which contain molecules, known as receptors, that can detect each type of taste sweet, bitter, sour, salty, or umami (savoury).
It is the Japanese cuisine that has really captured umami in the most clever way.
There are five elements of taste perception: salty, sour, bitter, sweet, and umami (or savoury).