Define umami in culinary terms.

Umami is recognized as the fifth basic taste in addition to sweet, salty, bitter, and sour. It is characterized as a savory flavor that is prominently linked to the presence of glutamates, which are amino acids found in many foods. This taste is often described as brothy or meaty and is naturally found in foods such as mushrooms, ripe tomatoes, aged cheeses, and fermented products like soy sauce.

The significance of umami in culinary practices lies in its ability to enhance the overall flavor and depth of dishes. Chefs often utilize umami-rich ingredients to create a more satisfying and complex flavor profile in their cooking. By understanding umami, culinary professionals can better select and combine ingredients to elevate their dishes, making them more appealing to the palate.