Umami is one of the five basic tastes, alongside sweet, sour, bitter, and salty. The word "umami" is derived from Japanese and can be translated as "pleasant savory taste." This flavor is typically associated with a rich or meaty taste, and is often attributed to the presence of glutamates, which are common in foods like meat, cheese, and certain vegetables like tomatoes and mushrooms.

Umami enhances the depth and complexity of dishes, balancing flavors and increasing palatability. It's recognized for its ability to make foods taste more satisfying and full-bodied. In cooking and food science, umami is a key component for creating flavorful dishes, often achieved by incorporating ingredients known for their high umami content.