Umami – The mysterious (to me at least) Umami is recognized as the fifth primary element of taste, accompanying yet independent of sweet, sour, salty, and bitter. Known as the taste associated with glutamate and monosodium glutamate, umami is the Japanese word for ‘delicious’ or ‘savory’ but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and cheeses.
Udon: (in Japanese cooking) is a thick Japanese noodle made from wheat flour and typically served in a soup. Udon Noodles.