Umami is primarily known for which taste?

Umami is primarily recognized as the taste associated with savory flavors, which is often described as a deeply satisfying and rich flavor profile. This taste is primarily stimulated by the presence of certain amino acids, particularly glutamate, as well as other compounds found in foods such as meats, cheeses, and fermented products.

The term "umami" itself is derived from Japanese, meaning "pleasant savory taste," and was identified as the fifth basic taste alongside sweet, salty, sour, and bitter. It is a key element in enhancing the flavor of many dishes, adding depth and complexity. Foods high in umami contribute to a more rounded flavor experience, often making them more appealing and enjoyable. This unique taste role distinguishes umami from the other basic tastes, which do not evoke the same savory characteristic.