Hello, I’m Kodak.
You may have heard a chef describe soup, cheese, mushrooms, or meat as “full of umami.”
The closest simple English word is “savory”, but umami has a more specific meaning.
Umami is one of the five basic tastes, together with sweet, sour, salty, and bitter.
Umami means a deep, mouth-filling savory taste associated especially with glutamate and certain nucleotides found naturally in foods such as kombu, tomatoes, mushrooms, meat, fish, aged cheese, soy sauce, and miso.
It is not simply another word for “delicious.”
① what umami means in English
② what umami tastes like
③ why umami is different from “savory” and “delicious”
④ the origin of the Japanese word うま味
⑤ which foods contain umami
⑥ the difference between umami and MSG
⑦ how to pronounce and use umami naturally
What Does Umami Mean in English?
The closest English translation of umami is usually:
⇒ savory taste
⇒ rich, brothy taste
⇒ meaty or mouth-filling savoriness
⇒ the fifth basic taste
However, savory is only an approximate translation. In everyday English, “savory” can describe almost any food that is not sweet. Umami refers more specifically to a taste sensation produced by particular substances in food.
A food can be called savory mainly because it is salty or not sweet. A food has strong umami when umami-producing substances create that characteristic deep, lingering taste.
A broad English food category meaning “not sweet,” or pleasantly salty/spiced.
Umami
A specific basic taste associated especially with glutamate, inosinate, and guanylate.
What Does Umami Taste Like?
Umami is often described as savory, brothy, meaty, deep, rounded, or mouth-filling. It is usually more subtle than sweetness or saltiness.
Imagine the taste that remains in your mouth after:
・eating a ripe tomato
・tasting Parmesan cheese
・sipping miso soup
・eating dried shiitake mushrooms
・adding soy sauce to a dish
・tasting Japanese dashi made with kombu
Soy sauce, miso, and cheese can be both salty and umami-rich, so beginners sometimes mix them up. But tomatoes and unsalted kombu broth can also contain noticeable umami.
Sour ⇒ acidic taste
Salty ⇒ salt-like taste
Bitter ⇒ bitterness, as in coffee or some vegetables
Umami ⇒ deep savory taste associated with amino acids and nucleotides
Is Umami a Flavor or a Taste?
In casual conversation, people often say “umami flavor.” That is understandable, but scientifically, umami is classified as a basic taste.
Flavor is the larger experience created by taste, smell, texture, temperature, and other sensations.
So, umami is a taste that contributes to the overall flavor and deliciousness of food.
Flavor = taste + aroma + texture + temperature + other sensations
Deliciousness = a personal judgment about the complete experience
Does Umami Mean “Delicious” in Japanese?
Umami is related to the Japanese adjective うまい (umai), which can mean “delicious” or “tasty.” The element 味 (mi / aji) means “taste” or “flavor.”
delicious; tasty; also “skillful” in other contexts
味 (aji / mi)
taste; flavor
うま味 (umami)
the specific basic taste called umami
A dish can contain plenty of umami but still be badly cooked, too salty, burnt, or unpleasant.
このスープはうま味が強い。
Kono sūpu wa umami ga tsuyoi.
This soup has a strong umami taste.
This sentence describes a quality of the taste. It does not automatically mean “This soup is delicious.”
How Do You Write Umami in Japanese?
All hiragana: うまみ
Kanji spelling: 旨味
Katakana: ウマミ
Romaji: umami
The spelling うま味 is often used when referring specifically to the fifth basic taste. The spelling 旨味 can carry a broader meaning such as good taste, appeal, benefit, or the best part of something, depending on context.
The point is that うま味 makes the scientific food meaning clearer, while 旨味 may also be understood more broadly as tastiness, appeal, or advantage.
This dashi has umami.
⇒ The basic taste
この仕事には旨味がある。
There is an advantage or attractive benefit in this job.
⇒ Figurative meaning; not about food
How Do You Pronounce Umami?
Romaji: umami
Mora: う・ま・み (u-ma-mi)
Approximate English guide: oo-mah-mee
Pronounce all three parts clearly and evenly. Avoid stressing only one syllable as strongly as you might in English.
The first sound is a short Japanese う, followed by ま and み: u-ma-mi. Keep the rhythm even rather than turning it into two English words.
Who Discovered Umami?
In 1908, Japanese chemist Kikunae Ikeda, a professor at Tokyo Imperial University, studied the distinctive taste of broth made from kombu, a type of kelp.
He identified glutamate as the main source of that taste and named the taste umami.
People around the world had long eaten umami-rich foods
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Kikunae Ikeda studied the taste of kombu dashi
↓
In 1908, he identified glutamate as its key taste component
↓
He named the distinct taste umami
↓
Later researchers identified inosinate and guanylate as other major umami substances
Ikeda identified and named it as a distinct taste. It is similar to discovering and describing a natural phenomenon that already existed.
What Creates the Umami Taste?
The three major substances commonly discussed in relation to umami are:
An amino acid found in foods such as kombu, tomatoes, aged cheese, soy sauce, and miso.
Inosinate
A nucleotide found especially in meat, fish, and foods such as katsuobushi (dried bonito flakes).
Guanylate
A nucleotide found especially in dried mushrooms such as dried shiitake.
A beginner only needs this simple image:
vegetables, kelp, and fermented foods often provide glutamate, while meat and fish often provide inosinate, and dried mushrooms provide guanylate.
Foods High in Umami
Umami is not limited to Japanese food. It occurs naturally in ingredients used around the world.
・kombu
・katsuobushi
・dried shiitake mushrooms
・miso
・soy sauce
・dashi
・fermented seafood products
Foods from around the world
・tomatoes
・Parmesan and other aged cheeses
・meat and meat broth
・fish and shellfish
・mushrooms
・anchovies
・fish sauce
・fermented vegetables
That is one reason aged cheese, soy sauce, miso, and cured foods often develop deeper savoriness.
What Is Umami Synergy?
Umami can become much stronger when ingredients containing glutamate are combined with ingredients containing inosinate or guanylate. This is called umami synergy.
glutamate + inosinate
⇒ classic Japanese awase dashi
Tomato + meat
glutamate + inosinate
⇒ common in meat sauces and stews
Mushrooms + meat
guanylate/glutamate + inosinate
⇒ deeper savory taste
Parmesan + meat or mushrooms
glutamate + other umami sources
⇒ richer-tasting pasta, soup, or sauce
Cuisines around the world developed powerful ingredient pairings through cooking experience long before scientists explained the mechanism.
Is Umami the Same as MSG?
No. Umami is a taste, while MSG is an ingredient that produces umami.
A basic taste.
MSG
Monosodium glutamate—the sodium salt of glutamic acid. It is used as a seasoning and provides glutamate, which produces umami taste.
Foods such as tomatoes, cheese, kombu, soy sauce, meat, and mushrooms can provide umami without anyone adding manufactured MSG to the dish.
Added MSG is one way to create or strengthen umami, but it is not the definition of umami itself.
Parmesan ⇒ naturally rich in glutamate
Kombu ⇒ naturally rich in glutamate
MSG seasoning ⇒ provides monosodium glutamate directly
All can contribute umami taste, but they are not the same ingredient.
Umami vs Deliciousness: What Is the Difference?
Umami can make food taste fuller and more satisfying, but it is only one part of deliciousness.
A specific taste detected by taste receptors.
Deliciousness
A complete and subjective judgment affected by taste, smell, texture, temperature, appearance, expectations, memories, culture, and personal preference.
Good cooking usually balances umami with the other tastes and aromas.
Umami vs Koku: Are They the Same?
Another Japanese food word sometimes translated as “richness” is コク (koku). It is related to the overall depth, body, complexity, and lingering quality of food.
A basic taste.
Koku
A broader impression of richness, depth, body, continuity, and complexity.
How to Use “Umami” in English
Umami is now used as an English loanword. It commonly appears as a noun before another noun or after verbs such as have, add, bring, create, boost, and enhance.
umami taste
umami-rich food
a source of umami
add umami to a dish
boost the umami
create an umami-rich broth
bring out the umami in the ingredients
Tomatoes add umami to the sauce.
Parmesan is rich in umami.
The mushrooms give the soup a deep umami flavor.
Slow cooking helps bring out the umami in the ingredients.
This food has a lot of umami.
This food is rich in umami.
This has a deep savory flavor.
How Japanese Speakers Use うま味
うま味がある: To Have Umami
このだしには、うま味がある。
Kono dashi ni wa, umami ga aru.
This dashi has umami.
うま味が強い: To Have Strong Umami
干ししいたけは、うま味が強い。
Hoshi shiitake wa, umami ga tsuyoi.
Dried shiitake mushrooms have strong umami.
うま味を引き出す: To Bring Out Umami
弱火で煮ると、素材のうま味を引き出せます。
Yowabi de niru to, sozai no umami o hikidasemasu.
Simmering over low heat can bring out the ingredients’ umami.
うま味が増す: For Umami to Increase
トマトは加熱すると、うま味が増します。
Tomato wa kanetsu suru to, umami ga mashimasu.
Heating tomatoes increases their umami.
うま味を加える: To Add Umami
みそを少し入れて、うま味を加えます。
Miso o sukoshi irete, umami o kuwaemasu.
Add a little miso to give the dish more umami.
Natural Example Sentences with Umami
昆布は、うま味の多い食材です。
Kombu wa, umami no ōi shokuzai desu.
Kombu is an ingredient rich in umami.
このスープは塩味が弱いのに、うま味があります。
Kono sūpu wa shiomi ga yowai noni, umami ga arimasu.
This soup is not very salty, but it has umami.
かつお節を入れると、うま味が増します。
Katsuobushi o ireru to, umami ga mashimasu.
Adding bonito flakes increases the umami.
トマトと肉を一緒に煮ると、深いうま味が出ます。
Tomato to niku o issho ni niru to, fukai umami ga demasu.
Simmering tomatoes and meat together creates deep umami.
発酵によって、独特のうま味が生まれます。
Hakkō ni yotte, dokutoku no umami ga umaremasu.
Fermentation creates a distinctive umami taste.
だしのうま味を生かした、やさしい味の料理です。
Dashi no umami o ikashita, yasashii aji no ryōri desu.
This is a gently flavored dish that makes use of the umami in dashi.
チーズを加えると、ソースにコクとうま味が出ます。
Chīzu o kuwaeru to, sōsu ni koku to umami ga demasu.
Adding cheese gives the sauce richness and umami.
うま味は、甘味や塩味とは異なる基本味です。
Umami wa, amami ya shiomi to wa kotonaru kihonmi desu.
Umami is a basic taste different from sweetness and saltiness.
Common Misunderstandings About Umami
Misunderstanding 1: Umami Means Any Delicious Food
Umami contributes to deliciousness, but it does not mean that every umami-rich food is automatically delicious.
Misunderstanding 2: Umami Means Salty
Umami and saltiness are separate tastes, although many foods contain both.
Misunderstanding 3: Umami Is Only Found in Japanese Food
Tomatoes, cheese, meat, mushrooms, and fermented sauces show that umami is present in cuisines around the world.
Misunderstanding 4: Umami and MSG Are Identical
Umami is the taste. MSG is one ingredient that produces it.
Misunderstanding 5: Umami Is a Strong Spice
Umami is not hot or spicy. Chili heat is a different sensation from the five basic tastes.
FAQ About the Meaning of Umami
What does umami mean in English?
The closest simple translation is “savory taste.” More precisely, umami is the fifth basic taste, associated especially with glutamate, inosinate, and guanylate.
What does umami mean in food?
In food, umami refers to a deep savory taste found in ingredients such as kombu, tomatoes, mushrooms, meat, fish, aged cheese, soy sauce, and miso.
Is umami sweet or salty?
Neither. Umami is a separate basic taste. A food may contain umami together with sweetness or saltiness.
Is umami the same as savory?
Savory is the nearest everyday English word, but it is broader. Umami refers to a specific taste sensation, while savory can describe almost any non-sweet dish.
Does umami mean delicious?
Not exactly. The word is related to Japanese expressions for tastiness, but modern food-science usage refers to a specific basic taste rather than deliciousness as a whole.
Is umami the same as MSG?
No. Umami is a taste. MSG is monosodium glutamate, an ingredient that produces umami.
What foods have the most umami?
Common umami-rich foods include kombu, dried shiitake, katsuobushi, tomatoes, aged cheese, meat, fish, soy sauce, miso, and other fermented foods.
How do you pronounce umami?
Pronounce it in three even parts: u-ma-mi, approximately “oo-mah-mee.”
How do you write umami in Japanese?
The spelling うま味 is commonly used for the specific basic taste. You may also see うまみ, 旨味, and the stylistic katakana form ウマミ.
Why is umami called the fifth taste?
It is classified alongside sweet, sour, salty, and bitter as a distinct basic taste rather than a mixture of the other four.
Summary: What Does Umami Mean?
Umami is closest to “savory taste,” “deep savoriness,” or “brothy richness.”
● Scientific meaning
It is one of the five basic tastes, together with sweet, sour, salty, and bitter.
● Main substances
Glutamate, inosinate, and guanylate are major umami-producing substances.
● Common foods
Kombu, tomatoes, mushrooms, meat, fish, aged cheese, soy sauce, miso, and dashi.
● Japanese spelling
うま味 is useful when referring specifically to the basic taste.
● Important distinction
Umami is not identical to saltiness, deliciousness, savoriness as a broad food category, or MSG.
● Core image
A subtle, deep, lingering savory taste that makes food feel fuller and more satisfying.
That deep, lingering savoriness is the sensation people call umami.
Related Article
For a wider overview of Japanese food vocabulary, see Japanese Food Words: Essential Japanese Food Vocabulary for Beginners.
References
- Umami Information Center: What Is Umami?
- Umami Information Center: Frequently Asked Questions
- JETRO Taste of Japan: What Is Umami?
- U.S. Food and Drug Administration: Questions and Answers on MSG
- Kurihara, K. (2009): Glutamate—from discovery as a food flavor to role as a basic taste