Umami

Soy sauce, ripe tomatoes and miso are examples of foods rich in umami components.

Umami (/uːˈmɑːmi/ from Japanese: うま味 Japanese pronunciation: [ɯmami]), or savoriness, is one of the five basic tastes.^[1] It is characteristic of broths and cooked meats.^[2]^[3]^[4]^[5]^: 35–36

People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP).^[6]^[7]^[8] 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.^[1]^[9]

Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, katsuobushi, sardines, and anchovies), dashi, tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce.

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^ Blake H (9 February 2010). "Umami in a tube: 'fifth taste' goes on sale in supermarkets". The Daily Telegraph. Archived from the original on 11 January 2022. Retrieved 10 February 2011.
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[3] Blake H (9 February 2010). "Umami in a tube: 'fifth taste' goes on sale in supermarkets". The Daily Telegraph. Archived from the original on 11 January 2022. Retrieved 10 February 2011.

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Umami

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