Umami - (Savoriness or umami is the name for the taste sensation produced by the free glutamates commonly found in fermented and aged foods, for example parmesan and roquefort cheeses, as well as soy sauce and fish sauce. It is also found in significant amounts in various unfermented foods such as walnuts, grapes, broccoli, tomatoes, and mushrooms, and to a lesser degree in meat.
The glutamate taste sensation is most intense in combination with sodium. This is one reason why tomatoes exhibit a stronger taste after adding salt. Sauces with umami and salty tastes are very popular for cooking, such as tomato sauces and ketchup for Western cuisines and soy sauce and fish sauce for East Asian and Southeast Asian cuisines.
The name comes from umami (旨味 or うまみ), the Japanese name for the taste sensation. The characters literally mean "delicious flavor."
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