umami
oo-MAH-mee
/uːˈmɑːmi/
A savory, rich, or meaty taste sensation; one of the five basic tastes detected by specialized receptors on the human tongue.
Umami is specifically triggered by glutamates and nucleotides, creating a lingering, mouth-watering sensation that coats the tongue, distinct from simple saltiness.
The story behind the word. In 1908, Japanese chemist Kikunae Ikeda noticed that his wife's dashi broth, made from kelp (kombu), had a distinct savory taste that was neither sweet, sour, salty, nor bitter. He isolated the compound responsible—L-glutamate—and coined the term 'umami' from the Japanese words for 'delicious' and 'taste' to describe this fifth basic flavor.
Word relationships
- savory: A more common English term, but 'savory' can also refer to non-sweet foods in general, whereas umami specifically targets glutamate receptors.
- sweetness: A basic taste associated with sugars, representing the opposite end of the flavor spectrum from savory glutamates.
Commonly confused with
- salty: Salty is triggered by sodium ions, while umami is triggered by glutamates; though they often coexist, they are detected by entirely different taste receptors.
Word family
- umamification (noun): The process of increasing the savory glutamate content in a dish.
Collocations
- rich in umami
- umami bomb
- savory umami flavor
Example sentences
- "The chef added a splash of soy sauce to the stew to enhance its umami and give it a deeper, more satisfying flavor." Describing the flavor profile of a dish.
- "In 1908, chemist Kikunae Ikeda identified glutamate as the source of the savory taste he called umami." Discussing the discovery of the taste.
Memory hook
Think of 'Oo, mommy!' when she serves a delicious, steaming bowl of savory chicken noodle soup. Oo, mommy, this soup is savory!
When not to use
Do not use umami to describe sweet, sour, or purely salty flavors; it must have a savory, broth-like depth.
Fun facts
- Human breast milk is exceptionally high in glutamates, meaning umami is one of the very first taste profiles humans experience after birth.
- Monosodium glutamate (MSG) is the pure, crystalline form of umami, designed to easily add savory depth to any dish.
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