| UMAMI | "Savoriness," in Japanese |
| UMAMI | 4-Down quality |
| UMAMI | Basic taste in miso |
| UMAMI | Category of taste |
| UMAMI | Fifth and newest member of the set that includes the starts of the answers to starred clues |
| UMAMI | Fifth category of taste with a Japanese name |
| UMAMI | Fifth flavor |
| UMAMI | Fifth of the five basic tastes along with bitter, salty, sour and sweet |
| UMAMI | Fifth sense? |
| UMAMI | Fish sauce taste |
| UMAMI | Fish sauce taste quality |
| UMAMI | Flavor found in miso and mushrooms |
| UMAMI | Flavor found in shiitake mushrooms |
| UMAMI | Flavor in Parmesan and soy sauce |
| UMAMI | Flavor in katsuobushi |
| UMAMI | Flavor in kelp and bonito flakes |
| UMAMI | Flavor in miso and mushrooms |
| UMAMI | Flavor in mushrooms |
| UMAMI | Flavor present in soy sauce or miso |
| UMAMI | Food taste associated with MSG |
| UMAMI | It was added to create an everyday quintet in 1990 |
| UMAMI | Japanese taste type |
| UMAMI | Japanese term for a savory taste |
| UMAMI | MSG flavor |
| UMAMI | MSG taste |
| UMAMI | Meaty flavor |
| UMAMI | Meaty, broth-like taste, with Japanese name |
| UMAMI | Miso soup property |
| UMAMI | Miso soup quality |
| UMAMI | Miso taste |
| UMAMI | One of the five basic tastes |
| UMAMI | One of the five major taste sensations |
| UMAMI | Parmesan quality |
| UMAMI | Portmanteau of words for "delicious" and "taste" |
| UMAMI | Prized taste in ramen |
| UMAMI | Proposed "fifth taste", savory in Japanese |
| UMAMI | Proposed "fifth taste," which means "savory" in Japanese |
| UMAMI | Quality of bouillon |
| UMAMI | Rich, savory flavor |
| UMAMI | Savoriness |
| UMAMI | Savory "fifth taste" |
| UMAMI | Savory flavor |
| UMAMI | Savory flavor considered the "fifth taste" |
| UMAMI | Savory flavor sensation |
| UMAMI | Savory food quality |
| UMAMI | Savory miso flavor |
| UMAMI | Savory one of the five basic tastes |
| UMAMI | Savory quality |
| UMAMI | Savory quality, as from MSG |
| UMAMI | Savory sensation |
| UMAMI | Savory taste |
| UMAMI | Savory taste associated with aged cheese |
| UMAMI | Savory taste first identified in Tokyo |
| UMAMI | Savory taste imparted by MSG |
| UMAMI | Savory taste of MSG |
| UMAMI | Savory taste sensation |
| UMAMI | Savory taste, like that of fish sauce |
| UMAMI | Shoyu flavor |
| UMAMI | Soy sauce taste |
| UMAMI | Soy-sauce quality |
| UMAMI | So-called "fifth taste" |
| UMAMI | So-called fifth taste |
| UMAMI | So-called “fifth taste” |
| UMAMI | Supposed "fifth taste" |
| UMAMI | Sweet, sour, salty, bitter, ___ |
| UMAMI | Taste besides sweet, sour, bitter and salty |
| UMAMI | Taste common in tomatoes and mushrooms |
| UMAMI | Taste common to tomatoes and seaweed |
| UMAMI | Taste described as a "meaty, savory deliciousness" |
| UMAMI | Taste enhanced by MSG |
| UMAMI | Taste enhanced by shrimp paste |
| UMAMI | Taste first indentified by Japanese chemist Kikunae Ikeda in 1908 |
| UMAMI | Taste found in "sodium amides" |
| UMAMI | Taste found in mushrooms |
| UMAMI | Taste found in seaweed |
| UMAMI | Taste found in shrimp paste |
| UMAMI | Taste in kombu kelp |
| UMAMI | Taste quality |
| UMAMI | Taste quality of soy sauce and miso |
| UMAMI | Taste sensation |
| UMAMI | Taste that is neither sweet nor salty nor sour nor bitter |
| UMAMI | Taste that isn't sweet, sour, bitter or salty and whose name means "savoriness" in Japan |
| UMAMI | Taste that isn't sweet, sour, bitter, or salty |
| UMAMI | Taste that's not sweet, sour, bitter or salty |
| UMAMI | Taste that's not sweet, sour, bitter, or salty |
| UMAMI | Taste whose name means "savoriness" in Japanese |
| UMAMI | The fifth taste, a mix of the others |
| UMAMI | The fifth taste, not salty, sweet, bitter or sour |
| UMAMI | Type of taste |