You know, the tuna, that's high in umami.

你知道，金枪鱼的鲜味很高。

But when you pair two umami things together, bam: you get umami synergy.

但是，当你将两种鲜味组合在一起时，砰：你会获得鲜味增强作用。

Filled with salty, savoriness, it's umami.

味道鲜咸。

But also what's high in umami are tomatoes.

而且鲜味中含量高的还有西红柿。

It's got so much umami, so much richness, so much fishiness.

它味道鲜美、香味馥郁、吃起来有鱼的味道。

In sushi in particularly, you know, the soy sauce, you know, rice is high in umami.

尤其是寿司，你知道吧，酱油，你知道的，米饭的鲜味含量很高。

Umami hopes to bring its first products to market next year.

Umami希望明年将其首批产品推向市场。

[Barry] I mean, garlic, anchovies for umami.

我是说，大蒜、小银鱼用来提鲜。

Today, umami is recognized as one of the five basic tastes in food science.

现在，鲜味已被认定为食品科学五大基本味觉之一。

It's got that kind of. - Miso. - Umami ferment.

它有那种。- 味噌。- 鲜味发酵。

Sodium chloride can chemically block bitter taste receptors and amplify those that sense sweet, salty, and umami.

氯化钠可以从化学上阻断苦味味觉受体并放大那些感觉甜、咸和鲜味的味觉受体。

Yeah. - So just an umami, rich, super packed with flavour.

是的。- 鲜味浓郁，风味十足。

It's almost got the tamarind umami, sweet, sour tanginess to it. - That's it, that's it.

几乎有罗望子的鲜味，酸甜的味道。- 就是这样，就是这样。

Butter chicken is just warm, aromatic, just delicious because of the smoking technique that just gives the umami to die for.

黄油鸡是温暖的，芳香的，美味的，因为烟熏技术让它有了极致的鲜味。

One reason they're so popular is the taste chemistry created through the combination of bacon and eggs called umami.

它们如此受欢迎的一个原因是，咸肉和鸡蛋混合后产生的味觉化学物质，也称鲜味。

This actually intensifies that umami sensation by up to 15 times compared with glutamate alone.

与单独使用谷氨酸盐相比，可以将这种鲜味增强 15 倍。

And it gives you that savoury flavour, the umami we often talk about.

它能给你带来咸味，我们常说的鲜味。

Umami, basically, is the taste of savory.

鲜味（日语），基本上泛指某种食物十分美味。

Toasted sesame laced with umami rich soy sauce. So that's... - Toasted sesame. That's where you get the nutty.

烤芝麻配上鲜味浓郁的酱油。这就是… … - 烤芝麻。这就是你吃出坚果味的原因。

That's salty, sour, bitter, sweet and umami.

咸的，酸的，苦的，甜的和鲜味。