AP Japanese
うまみ refers to a distinct taste that is one of the five basic tastes, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor, commonly associated with foods containing glutamate, such as aged cheeses, ripe tomatoes, and mushrooms. This taste plays a vital role in contemporary Japanese cuisine, enhancing the overall flavor profile of dishes and elevating the dining experience.
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