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Umami, (旨味), is a Japanese word meaning "yummy" or "flavor” or a “taste." In the kitchen, however, "brothy", "meaty", or "savory" have been proposed as alternative translations.

Umami, popularly referred to as savoriness, is one of the more recently discovered basic tastes. Umami is sensed by specialized receptor cells present on the human and animal tongue. The flavor Umami was discovered by science much later than the other four primary tastes (sweet, salty, sour, bitter). A Japanese chemist named Kikunae Ikeda, discovered Umami when eating a bowl of dashi. Unable to place the taste, Kikunae Ikeda turned to his lab.


If you think of the taste of dashimiso soup, Veal Stock, or Anchovies you are thinking of the savory Umami taste.  Vegetables that are high in Glutamatic Acid include: Tomatoes, Shiitake Mushrooms, Truffles, Potatoes and Carrots.