UMAMI Meaning and
Definition
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Umami is a Japanese term used to describe the fifth basic taste sensation, alongside sweet, salty, sour, and bitter. It is often referred to as a savory or meaty taste that enhances the overall flavor profile of food. The word 'umami' is derived from a combination of the Japanese words "umai," meaning delicious, and "mi," meaning taste.
Umami is characterized by a rich, full-bodied flavor that is distinct and difficult to describe. It is commonly found in foods such as aged cheeses, tomatoes, mushrooms, soy sauce, miso paste, seaweed, and cooked meat. The taste is a result of the presence of glutamate, an amino acid, and ribonucleotides, which are naturally occurring compounds.
The umami taste sensation is often associated with feelings of satisfaction and depth in food. It is said to create a harmonious balance and round out the overall taste experience. Umami not only enhances the primary flavors but also adds complexity and depth to a dish. It is often utilized in cooking to enhance the flavor of various culinary preparations, including soups, sauces, casseroles, and broths.
In recent years, umami has gained recognition as a distinct taste category in Western cuisine. Its popularity has led to its incorporation in various food products and dishes to provide a rich and satisfying flavor.
Common Misspellings for UMAMI
Etymology of UMAMI
The word "umami" is of Japanese origin and its etymology can be traced back to the Japanese language. In 1908, a Japanese chemist named Kikunae Ikeda discovered a taste sensation that he felt was not adequately covered by the existing tastes known at the time (sweet, salty, sour, and bitter). He named this taste "umami", combining the Japanese words "umai" (meaning delicious) and "mi" (meaning taste). The term gained wider recognition and popularity outside of Japan in the 1980s, becoming recognized as one of the five basic tastes.
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