/uˈmɑːmi/
OriginFrom Japanese 旨味, うまみ (umami), from 旨い (umai, “delicious”), which describes the quality of a pleasant, savory taste.
- uncountableOne of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats.
“Umami is the mysterious “fifth taste”—a flavour that has never seemed to fit into the existing categories of sweet, sour, salty and bitter. South-east Asian chefs have exploited it throughout history—”
“But we are, of course, sweaty, fleshy lady-animals – all fur and umami.”
“A few types of molecules get sensed by receptors on the tongue. Protons coming off of acids ping receptors for "sour." Sugars get received as "sweet." Bitter, salty, and the proteinaceous flavor umami”