Crossword clues for umami
umami
- Taste that's not sweet, sour, salty or bitter
- Taste that is neither sweet nor salty nor sour nor bitter
- Taste in kombu kelp
- Taste found in aged cheese
- Taste common to tomatoes and seaweed
- Taste besides sweet, sour, bitter and salty
- Soy sauce taste
- Soy sauce flavor
- So-called "fifth taste"
- Savoury taste sensation produced by glutamates — I, a mum (anag)
- Savory taste of MSG
- Savory taste first identified in Tokyo
- Savory food quality
- Rich, savory flavor
- Prized taste in ramen
- Partner of sweet, sour, bitter and salty
- One of the five taste sensations
- One of the five basic taste sensations
- MSG taste sensation
- MSG taste
- MSG flavor
- Miso soup quality
- Meaty taste found in seaweed
- Fifth sense?
- Fifth category of taste with a Japanese name
- "Fifth taste" found in soy sauce and shiitake mushrooms and cock-a-leekie
- Proposed "fifth taste," which means "savory" in Japanese
- Taste that's not sweet, sour, bitter or salty
- One of the five major taste sensations
- Taste whose name means "savoriness" in Japanese
- One of the five basic tastes
- Supposed "fifth taste"
- "Savoriness," in Japanese
- Savory sensation
- Savory quality, as from MSG
- Category of taste
- On reflection, somewhat grim, a musty taste sensation
- What a surprise, mother sounding so savoury
- Pub meal main oddly lacking taste
- I'm a male with universal, elevated taste
- Having a certain taste, Knut's turned up to support Ms Thurman
- Taste underlying mustard and mace ingredients first of all
- Taste a bit of poppadum, amigo
- Savory taste
- Taste sensation
- Savory taste sensation
- Taste quality
- Taste sensation that means "deliciousness" in Japanese
- Taste enhanced by shrimp paste
- Fish sauce taste
- "Fifth taste" in MSG
Wiktionary
n. 1 One of the five basic tastes, the savory taste of foods such as seaweed, cured fish, aged cheeses and meats 2 The taste of flavor enhancers added to food to accentuate savoriness, notably monosodium glutamate
Wikipedia
Umami , a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
A loanword from the Japanese , umami can be translated as "pleasant savory taste". This particular writing was chosen by Japanese chemist Kikunae Ikeda from umai "delicious" and mi "taste". The kanji , also read "umami", are used for a more general sense of a food as delicious.
People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.