Umami is one of the best-known Japanese food words in the world. It is often translated as “savory,” while some explanations describe it more loosely as “deliciousness.” It may even be presented as a mysterious quality that makes Japanese food especially satisfying. But umami does not simply mean that food is delicious. It is one part of a dish’s overall balance, much like saltiness, sweetness, acidity, or bitterness. It can add depth and fullness, but more umami does not automatically make food better. Understanding this distinction makes it easier to see how dashi, soy sauce, miso, tamari, kombu, dried fish, ...
