Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.
Umami is a term used to describe the fifth taste sensation, alongside sweet, sour, salty, and bitter. It is often described as a savory or meaty flavor that is distinct from the other four tastes. The taste of umami is often associated with foods that contain high levels of the amino acid L-glutamate, such as ripe tomatoes, mushrooms, and fermented foods like soy sauce and cheese. Some people describe the taste of umami as being rich, brothy, or slightly salty. The concept of umami was first identified by a Japanese chemist named Kikunae Ikeda in the early 20th century.
Related
1 review for Red Ofada Sauce
Rated 5 out of 5
Ade –
This is one of the freshest spiciest Ofada Sauce I’ve ordered in Lagos.
We will definitely by placing new orders, sooner than I thought, because this is almost finished.
Thanks Ama
Ade –
This is one of the freshest spiciest Ofada Sauce I’ve ordered in Lagos.
We will definitely by placing new orders, sooner than I thought, because this is almost finished.
Thanks Ama