Tobacconist University
The fifth taste; described in Japanese as ""deliciousness"", umami is also defined as savory, or sabroso in Spanish. Specifically, umami is the taste of L-glutamate, the dominant amino acid in living things. Umami taste is common in fermented foods, aged cheese, meat, ketchup, tomatoes, mushrooms, boullion/broth, soy sauce, MSG, and breast milk.