these taste buds are found in about 90 percent of asian people and only 65 percent of indo-european people. that's why the vast majority of asians naturally* enjoy asian cuisine, while some europeans and americans find asian food tasteless, unsalted and sometimes offensive.
it is the fifth taste that is not bitter, sweet, salty or sour. it allows the person to become attached to that food without being aware of it, and many seafood gives this taste even if it is covered, umami becomes very evident in foods prepared with soy sauce. by definition, we can call it "5th taste", but as a word, it once again reveals the deep expressive power of japanese.
umami, which is used in many countries and especially in japan, means "indescribable delicious taste". foods rich in free amino acids with this flavor and products such as soy sauce and fish sauce obtained as a result of protein hydrolysis are used as specific flavor enhancers in foods today.
(see: mono sodium glutamate)
it was discovered by capon scientist ikeda at the beginning of the 20th century, and as a result of the researches, it was understood that the substance glutamate was the cause of taste. the most intense natural nutrient that can be taken is tomato. it is also found naturally in meat, cheese and asparagus. when combined with salt, glutamate produces a stronger umami flavor, which explains the intensification of the flavor when sprinkled with salt on tomatoes...
from commercially available additives. the price can also be considered expensive. but it is difficult to predict how many kilos of meat can be made with one kilo of it, and its plate is sold for tens of liras, and it is advertised as the most wonderful steakhouse in the country.