From professional translators, enterprises, web pages and freely available translation repositories.
==history==in 1908, the unusual and strong flavor of kelp dashi was identified by kikunae ikeda as "umami", the "fifth flavor", attributed to human taste receptors responding to glutamic acid.
در سال ۱۹۰۸، طعم قوی و غیرمعمول kelp dashi، توسط kikunae ikeda به عنوان umami، "پنجمین طعم" شناخته شد و به واکنش ذوق پذیرایی کنندهها به glutamic acid نسبت داده شد.