Umami is one of the five basic tastes, along with sweet, sour, salty, and bitter. It is often described as a savoury or meaty flavour and is considered the taste of glutamate, an amino acid found in many foods.
The term "umami" was coined by Japanese chemist Kikunae Ikeda in 1908. It comes from the Japanese words "umai," meaning "delicious," and "mi," meaning "taste."
Umami is naturally present in many foods, including tomatoes, cheese (especially Parmesan), soy sauce, mushrooms, seaweed, and meat. Fermented products like miso and kimchi are also rich in umami.
The umami taste is often described as a pleasant, broth-like, or meaty flavour with a long-lasting, mouth-watering, and coating sensation over the tongue.
Umami enhances the depth and complexity of dishes. It balances and rounds out flavours, making dishes taste more satisfying and complete. This is why umami-rich ingredients are commonly used in broths, sauces, and seasonings.
Foods high in umami can increase appetite, which may be beneficial for individuals with decreased taste sensitivity or appetite. Umami-rich foods also contain essential nutrients and amino acids.
While the concept of umami originated in Japan, it is recognised and appreciated in many cuisines worldwide. Ingredients like fish sauce in Southeast Asian cuisine, aged cheeses in Italian dishes, and Worcestershire sauce in Western cooking are all examples of umami.
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