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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces | ||||||||
| 40% | 5 | Umami-rich paste | ||||||
No meanings yet for this word...
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| 40% | 7 | Based on the Latin for “taste”, a word used to describe a piquant, salty or spicy flavour as opposed to sweet; or, a dish, canapé, nibble, snack etc with said umami quality | ||||||
adjective • morally wholesome or acceptable noun • either of two aromatic herbs of the mint family • an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre adjective satellite • having an agreeably pungent taste • having a pleasant taste | ||||||||
Paste With An Umami Taste Crossword Clue
There is 1 exact and 123 possible answers.
We've checked our database and believe the answer is
MISO which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
MISO
Updated: September 20, 2024
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times20 Sep 2024 | Down 45 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Based on the Latin for “taste”, a word used to describe a piquant, salty or spicy flavour as opposed to sweet; or, a dish, canapé, nibble, snack etc with said umami quality
Telegraph Giant General Knowledge -
22 Apr 2023 | Telegraph Giant General Knowledge / 22 Apr 2023 |
2 | Imparter of umami taste, in brief
New York Times -
24 Sep 2017 | New York Times / 24 Sep 2017 |
3 | Incorporating this ingredient into butter gives a delicious umami taste | |
4 | One source of the umami taste
New York Times -
17 Feb 2018 | New York Times / 17 Feb 2018 |
5 | Umami-rich paste | |
6 | Umami enhancer, for short
New York Times -
01 Dec 2019 | New York Times / 01 Dec 2019 |
7 | Umami source, briefly
New York Times -
05 Dec 2014 | New York Times / 05 Dec 2014 |
