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Umami

Umami

One of the five basic tastes.

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Readers' pathsAug 2026 – Oct 2026

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Share of the 24,423 clicks on its links

  1. Taste

    Sense of chemicals on the tongue.

    44%

  2. Monosodium glutamate

    Flavor enhancer (621 or E621).

    6.6%

  3. Miso

    Traditional Japanese seasoning.

    3%

  4. Glutamic acid

    Amino acid and neurotransmitter.

    2.6%

  5. A.1. Sauce

    Brand of brown sauce condiment.

    2.6%

  6. Kikunae Ikeda

    Japanese academic and flavor chemist (1864–1936).

    2.5%

  7. Ajinomoto

    Japanese food and biotechnology company.

    2.2%

  8. Dashi

    Family of stocks used in Japanese cuisine.

    2.2%

  9. Broth

    Ingredient in cooking.

    1.6%

  10. Maldives fish

    Cured tuna traditionally produced in Maldives.

    1.5%

Readers come from

Share of the 28,780 readers arriving from another article

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    Fine powder green tea.

    22%

  2. Monosodium glutamate

    Flavor enhancer (621 or E621).

    17%

  3. Tomato

    Edible berry.

    5.2%

  4. Taste

    Sense of chemicals on the tongue.

    4.7%

  5. Soy sauce

    East Asian liquid condiment.

    4.2%

  6. Vegemite

    Australian brand of spread made from yeast.

    3.3%

  7. Dashi

    Family of stocks used in Japanese cuisine.

    2.8%

  8. Garum

    Historical fermented fish sauce.

    2.1%

  9. Cat

    Small domesticated carnivorous mammal.

    1.9%

  10. Century egg

    Chinese preserved egg.

    1.9%