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Umami has a mild but lasting aftertaste associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth. [34] [35] By itself, umami is not palatable, but it makes a great variety of foods pleasant, especially in the presence of a matching aroma. [36]
Kikunae Ikeda (池田 菊苗, Ikeda Kikunae, 8 October 1864 [citation needed] – 3 May 1936) was a Japanese chemist and Tokyo Imperial University professor of chemistry who, in 1908, uncovered the chemical basis of a taste he named umami. It is one of the five basic tastes along with sweet, bitter, sour and salty. [1]
Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. [1] Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
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Umeboshi are often eaten as snacks; in the United States and Australia, many Japanese grocery stores stock them. Eating umeboshi in Japan is the equivalent of the English expression "an apple a day". [7] Children's candy shops sometimes carry karikari ume, or prepackaged, crunchy pickled ume, and dried umeboshi.
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