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。

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。

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

你知道，金枪鱼的鲜味很高。

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。

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

我是说，大蒜、小银鱼用来提鲜。

But also what's high in umami are tomatoes.

而且鲜味中含量高的还有西红柿。

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。

Israel's Steakholder Foods has worked with Singapore-based Umami Meats to make fish fillets.

以色列的Steakholder Foods与新加坡的Umami Meats合作制作鱼片。

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

它有那种。- 味噌。- 鲜味发酵。