旨 味(うまみ)

うまみ

noun

umami; savoriness

1. umami; savory taste

The fifth basic taste alongside sweet, sour, salty, and bitter. A pleasant savory taste found in foods containing glutamates and nucleotides, such as aged cheese, fermented products, and meat.

昆布(こんぶ)から旨味(うまみ)が出(で)る。

Umami comes out of the kelp.

発酵食品(はっこうしょくひん)は旨味(うまみ)が豊(ゆた)かだ。

Fermented foods are rich in umami.

旨味(うまみ)は甘味(あまみ)・酸味(さんみ)・塩味(しおみ)・苦味(にがみ)に続(つづ)く五(ご)番目(ばんめ)の味覚(みかく)だ。

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

2. good flavor; deliciousness

More generally, the pleasing flavor or richness of food that makes it delicious.

この料理(りょうり)は旨味(うまみ)がある。

This dish has great flavor.

煮込(にこ)むと旨味(うまみ)が増(ま)す。

Simmering brings out more flavor.

このスープは素材(そざい)の旨味(うまみ)が凝縮(ぎょうしゅく)されていて本当(ほんとう)においしい。

This soup has concentrated flavor from the ingredients and is really delicious.

Writing

Can also be written as 旨(うま)み or うま味(み). The kanji 旨(うま) means "delicious" or "tasty."

Scientific background

Umami was identified by Japanese chemist 池田菊苗(いけだきくなえ) in 1908, who discovered that glutamate was responsible for the savory taste of 昆布(こんぶ) (kelp). The term "umami" is now used internationally in food science.

Umami-rich foods

昆布(こんぶ) - kelp
鰹節(かつおぶし) - dried bonito flakes
味噌(みそ) - miso
醤油(しょうゆ) - soy sauce
しいたけ - shiitake mushrooms
チーズ - cheese (especially aged)
トマト - tomatoes

Common collocations

旨味(うまみ)を引(ひ)き出(だ)す - to bring out the umami
旨味(うまみ)が染(し)み込(こ)む - for umami to soak in
旨味成分(うまみせいぶん) - umami compounds

Related Words

Related: 甘味(あまみ) (sweetness)

Related: 渋(しぶ)み (astringency)

Related: 味覚(みかく) (sense of taste)

Compare: コク (richness)

Related: アミノ酸(さん) (amino acid)

general

Added 2026.1.18 22:10 · Revised 2026.9.2 12:02

06500/06998_umami