Umami (), or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory, and characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamate. Glutamate is widely present in meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

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  1. flyinglentris

    Recipe Salmon Persimmon Walnut Umami Slaw

    Salmon Persimmon Walnut Umami Slaw: Ingredients: 1) Salmon fillet - 1/2 2) Cabbage - 2 cups 3) Onion - 2 slices 4) Persimmon - 1 5) Walnuts, divided - 1/2 cup 6) Nori seaweed - 1 sheet 7) Miso paste - 1 tblspn. 8) Soy sauce - 1/2 tspn. 9) Furikake, salmon - 1 tblspn. Procedure: --...
  2. Salmon Persimmon Walnut Umami Slaw

    Salmon Persimmon Walnut Umami Slaw

    Salmon Persimmon Walnut Umami Slaw
  3. TodayInTheKitchen

    What is Umami and what does it taste like?

    In conjunction the Miso Ingredient challenge, I thought it would be appropriate to ask about Umami - the fifth taste. Here is an excerpt from an article. "Westerners are familiar with the four basic taste groups: sweet, sour, salty, and bitter. For some, the concept of umami, or the "fifth...
  4. Morning Glory

    Store Cupboard Umami

    A post from @buckytom (see here) got me thinking about this. What ingredients do you keep in your store cupboard to inject that umami flavour? @buckytom 's post mentioned anchovies which are a fantastic flavour pop in all kinds of dishes. The anchovies melt away and you don't get a fishy taste...
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