umami

noun uncountable

UK /uːˈmɑːmi/

1
a pleasant savoury taste found in foods such as meat, cheese, and tomatoes. It is not sweet, sour, bitter, or salty.
Synonyms and related words
Taste, flavour and consistency
taste
flavour
tang
Featured as a BuzzWord!
The term umami was coined by Japanese chemist Kikunae Ikeda when he first identified the concept in 1908. Ikeda analysed the active ingredients in kelp (seaweed) stock, an indispensable part of Japanese cuisine, discovering that the delicious taste was linked to glutamate. He found that this taste was also present in other savoury foods, including those used in Western cuisine, like tomatoes, cheese and meat. In 1912, addressing an international congress in applied chemistry in Washington, Ikeda stated that:
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单词	umami
释义	umami noun uncountable UK /uːˈmɑːmi/ DEFINITIONS1 1 a pleasant savoury taste found in foods such as meat, cheese, and tomatoes. It is not sweet, sour, bitter, or salty. Synonyms and related words Taste, flavour and consistency taste flavour tang Featured as a BuzzWord! The term umami was coined by Japanese chemist Kikunae Ikeda when he first identified the concept in 1908. Ikeda analysed the active ingredients in kelp (seaweed) stock, an indispensable part of Japanese cuisine, discovering that the delicious taste was linked to glutamate. He found that this taste was also present in other savoury foods, including those used in Western cuisine, like tomatoes, cheese and meat. In 1912, addressing an international congress in applied chemistry in Washington, Ikeda stated that: Read more umami noun uncountable US /uˈmɑːmi/ DEFINITIONS1 1 a pleasant savory taste found in foods such as meat, cheese, and tomatoes. It is not sweet, sour, bitter, or salty. Synonyms and related words Taste, flavor and consistency taste flavor tang Featured as a BuzzWord! The term umami was coined by Japanese chemist Kikunae Ikeda when he first identified the concept in 1908. Ikeda analysed the active ingredients in kelp (seaweed) stock, an indispensable part of Japanese cuisine, discovering that the delicious taste was linked to glutamate. He found that this taste was also present in other savoury foods, including those used in Western cuisine, like tomatoes, cheese and meat. In 1912, addressing an international congress in applied chemistry in Washington, Ikeda stated that: Read more
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