Скачать или смотреть What is umami?

#Umami is the fifth basic taste after sweet, sour, salty and bitter.

The term "umami" comes from the #Japanese word for "pleasant savory taste."

Umami is often described as a meaty, savory or brothy flavor.

Umami is found in a variety of foods, including meats, fish, shellfish, mushrooms, cheese, soy sauce, and some vegetables like tomatoes and asparagus.

Umami is caused by the presence of glutamate, an amino acid that is naturally occurring in many foods.

In addition to glutamate, other compounds like inosinate and guanylate can also enhance umami flavor.

Umami can make food taste more complex and delicious by adding depth and richness to the flavor profile.

Umami can also increase the perceived #saltiness of food, which can reduce the amount of salt needed to achieve a desired level of flavor.

Umami has been shown to stimulate the taste receptors on the tongue, as well as receptors in the gut that play a role in appetite regulation.

Umami has been used in traditional Japanese cuisine for centuries, but its recognition as a distinct taste sensation in the West is a relatively recent development.