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| - Umami (「旨美」?; pleasant savory taste) , nicknamed Sweet, is one of the two cooks who prepare meals for Orochi in Ōkamiden, along with Ajimi, and is also known as one of the best cooks in Nippon, though this position was threatened when the human Charity shows potential for surpassing her own cooking skills.
- A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory. It is also used to describe flavors enhanced by naturally occurring substances in foods such as glutamate, an amino acid that exists within bonito flakes, cheese, fish, kelp, mushrooms, red meat, soy sauce, and tomatoes. If the substance exists in its "free form" and is not bound to other substances, it enhances the flavor, thus providing umami to the foods being prepared.
- Umami, also referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami(旨味) is a loanword from Japanese meaning "good flavor" or "good taste" (noun). In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations. Inasmuch as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.
- The four remaining chefs board an American Airlines flight and travel to Tokyo, Japan. The chefs begin a culinary adventure into the world of umami (a Japanese term for 'delicious' that is used to describe the fifth taste). First the chefs arrive at a traditional Japanese yakitori grill restaurant where they are asked to use Kikkoman soy sauce to infuse umami into their dishes and enhance the flavor profiles of a variety of ingredients. Iron Chef Masaharu Morimoto arrives as a surprise judge for this test. Then the chefs travel through Tokyo to the most renowned culinary academy in the city where they meet Dr. Yukio Hattori, the original Iron Chef Japanese culinary commentator. Dr. Hattori opens the doors to his academy where the chefs are challenged to use different cooking styles in a te
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| abstract
| - Umami (「旨美」?; pleasant savory taste) , nicknamed Sweet, is one of the two cooks who prepare meals for Orochi in Ōkamiden, along with Ajimi, and is also known as one of the best cooks in Nippon, though this position was threatened when the human Charity shows potential for surpassing her own cooking skills.
- A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory. It is also used to describe flavors enhanced by naturally occurring substances in foods such as glutamate, an amino acid that exists within bonito flakes, cheese, fish, kelp, mushrooms, red meat, soy sauce, and tomatoes. If the substance exists in its "free form" and is not bound to other substances, it enhances the flavor, thus providing umami to the foods being prepared.
- The four remaining chefs board an American Airlines flight and travel to Tokyo, Japan. The chefs begin a culinary adventure into the world of umami (a Japanese term for 'delicious' that is used to describe the fifth taste). First the chefs arrive at a traditional Japanese yakitori grill restaurant where they are asked to use Kikkoman soy sauce to infuse umami into their dishes and enhance the flavor profiles of a variety of ingredients. Iron Chef Masaharu Morimoto arrives as a surprise judge for this test. Then the chefs travel through Tokyo to the most renowned culinary academy in the city where they meet Dr. Yukio Hattori, the original Iron Chef Japanese culinary commentator. Dr. Hattori opens the doors to his academy where the chefs are challenged to use different cooking styles in a test that highlights the five tastes: sweet, salty, sour, bitter, and umami. The next chef is eliminated.
- Umami, also referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami(旨味) is a loanword from Japanese meaning "good flavor" or "good taste" (noun). In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations. Inasmuch as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock. The umami taste is due to the detection of the carboxylate anion of glutamic acid, a naturally occurring amino acid common in meat, cheese, broth, stock, and other protein-heavy foods. Salts of glutamic acid, known as glutamates, easily ionize to give the same carboxylate form and therefore the same taste. For this reason, they are used as flavor enhancers. The most commonly used of these is monosodium glutamate (MSG). While the umami taste is due to glutamates, 5'-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP) greatly enhance its perceived intensity. Since these ribonucleotides are also acids, their salts are sometimes added together with glutamates to obtain a synergistic flavor enhancement effect.
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