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Umami (/u'm??mi/), a savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). A loanword from the Japanese (????), umami can be translated as "pleasant savory taste". This neologism was coined in 1908 by Japanese chemist Kikunae Ikeda from a nominalization of umai (???) "delicious". The compound ?? (with mi (?) "taste") is used for a more general sense of a food as delicious. People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
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