American Heritage® Dictionary of the English Language, Fourth Edition
- n. A taste that is characteristic of monosodium glutamate and is associated with meats and other high-protein foods. It is sometimes considered to be a fifth basic taste along with sweet, sour, salty, and bitter.
- From Japanese 旨味, うまみ (umami), which describes the flavour. (Wiktionary)
- Japanese. (American Heritage® Dictionary of the English Language, Fourth Edition)
“The word umami is Japanese and can mean yummy or delicious and has been described in English as meatiness, relish or savouriness.”
“Now, umami is Japanese for-it's the fifth flavor, after sweet, salty, sour and bitter.”
“Miso is salty but also complex and meaty, a unique flavor best described by the Japanese term umami.”
“Mr. Vongerichten creates intense umami-tasting dishes, which he dubs umami "bombs," at his various restaurants.”
“Tomatoes have good umami - that's the Japanese word that doesn't have a direct translation, but means the fifth taste, a taste we all know but can't quite describe, or couldn't until we discovered the word umami.”
“Food companies describe some of their efforts as adding "umami," a Japanese word that, roughly translated, means "good flavor.”
“I used to think that the distinct flavour of salami was due to spices, but when I had my first piece of bundnerfleisch, it so reminded me of salami in its savouriness, at that moment I realized cured, dried meat has a flavour all its own, completely unlike fresh meat, best described by the Japanese word umami, which means savoury or meaty, so it should come as no surprise that dried meat has umami in spades.”
“So for you, the Red Dragon Roll – my favorite combination of tuna and avocado, with the added coolness of the cucumber to counteract the burning spice of the Sriracha sauce, and the crunchy combination of nutty sesame seeds, salty tobiko, and added umami from the fried onions on top.”
“Then in 2000, scientists in Miami found the taste receptor for umami, which is stimulated by glutamate, giving the idea of umami (as a distinct taste) scientific credence.”
“But, I do recall picking up what I called umami in a Bart Park Merlot 2005.”
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