umami

the chef expertly layered umami flavors into the dish.

i crave that umami richness in a good bowl of ramen.

seaweed and mushrooms are natural sources of umami.

the umami in aged cheese is quite remarkable.

she added a dash of soy sauce for extra umami.

the dashi broth provided a wonderful umami base.

he appreciated the subtle umami notes in the sauce.

tomatoes contribute a significant umami component.

the restaurant is known for its umami-rich dishes.

fermented foods often develop a deep umami flavor.

we enjoyed exploring the umami profiles of different mushrooms.