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Umami (, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.

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  • Umami (, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
  • For 2021 film directed by Slony Sow, see Umami Umami (, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
  • Umami (, from Japanese: 旨味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
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  • Umami
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  • Umami (, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) and others. 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. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
  • For 2021 film directed by Slony Sow, see Umami Umami (, from Japanese: うま味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) and others. 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. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
  • Umami (, from Japanese: 旨味 [ɯmami]) or savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) and others. 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. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolysed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
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