1) Fifth sense 2) Fish sauce taste 3) Japanese taste type 4) Miso soup quality 5) MSG flavor 6) MSG taste sensation 7) One of the five basic tastes 8) Prized taste in ramen 9) Savory sensation 10) Savory taste 11) Savory taste of MSG 12) Savory taste sensation 13) Taste found in tomatoes 14) The fifth taste
Found on
https://www.crosswordclues.com/clue/umami
Umami i, a savory taste, is one of the five basic tastes (together with sweet, sour, bitter and salty). A loanword from the Japanese うま味, umami can be translated as `pleasant savory taste`. This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) `delicious` and mi (味) `taste`. The kanji 旨味 are used for...
Found on
http://en.wikipedia.org/wiki/Umami
(from the article `food additive`) ...as the amino acid L-glutamate, and monosodium glutamate (MSG) became the first flavour enhancer to be used commercially. The rich flavour ...
Found on
http://www.britannica.com/eb/a-z/u/5
The fifth primary element of taste, accompanying yet independent of sweet, sour, salty, and bitter. Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for 'delicious' or 'savory' but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and...
Found on
http://www.encyclo.co.uk/local/21216
Umami: The taste of substances such as glutamate and monosodium glutamate (MSG) that are found in foods like bouillon and other stocks. Umami is the fifth primary element of taste. The other four are sweet, sour, salty, and bitter. It was discovered in 1907 by Kikunae Ikeda. Umami is the Japanese word for delicious flavor.
Found on
http://www.medterms.com/script/main/art.asp?articlekey=33102
A fifth basic taste (along with salty, sweet, sour and bitter) that is commonly associated with Asian foods. It can be helpful in pairing wines with foods. Its legitimacy is still under debate in some scientific circles.
Found on
http://www.supplewine.com/wine101/glossary/
No exact match found.
