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 |