umami
oo-MAH-mee
/uːˈmɑːmi/
A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
Often described as 'savory,' 'meaty,' or 'brothy.' It provides a sense of 'mouthfeel' and satisfaction.
The story behind the word. Coined in 1908 by Japanese chemist Kikunae Ikeda. He noticed a particular taste in dashi (seaweed broth) that wasn't sweet, sour, salty, or bitter, and eventually isolated glutamate as the source.
Word relationships
- savory: Savory is the English equivalent, but umami is the precise scientific term for the specific glutamate taste.
Collocations
- rich in umami
- umami bomb
- savory umami
- umami flavor
Example sentences
- "Parmesan cheese and sun-dried tomatoes are packed with umami, which is why they make everything taste better." Explaining why certain foods are addictive.
- "The tongue has specific receptors designed to detect umami, signaling the presence of proteins." A scientific description of taste receptors.
Memory hook
U-ma-mi: 'Ooh, Mommy!' This soup is delicious. The fifth taste.
When not to use
Don't use it to describe something that is purely salty; umami is a distinct, deeper richness.
Fun facts
- Human breast milk is actually very high in umami, which may be why we find the taste so comforting.
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