Etymology A loanword from Japanese , umami can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai () "delicious". The compound (with mi () "taste") is used for a more general sense of a food as delicious. There is no English equivalent to umami; however, some close descriptions are "meaty", "savory", and "broth-like".
etymology a loanword from japanese  umami can be translated as "pleasant savory taste" this neologism was coined in 1908 by japanese chemist kikunae ikeda from a nominalization of umai () "delicious" the compound (with mi () "taste") is used for a more general sense of a food as delicious there is no english equivalent to umami; however some close descriptions are "meaty" "savory" and "broth-like"