I am not insulting your mother… “Umami” in Japanese amounts to a pleasant savory taste; it is one of the basics, the others being bitter, salty, sweet, and sour. Mon amour and I call it “yumminess”; thus, the term “yumami.”

It was identified by a Tokyo professor as particularly prominent in dashi (seaweed broth). Other foods in which it is found include seafood; cured meat; aged or fermented products, such as cheese and soy sauce; and mushrooms and tomatoes.

Anything you cook (or not) that contains umami will be especially yummy. And if you combine more than one of these elements, you will have an “umami bomb,” such as sushi or sashimi with soy sauce…


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