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| Letters | Answer | Clue | ||
| 99% | 5 | Exact Match! | ||
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| 48% | 4 | Source of umami in Japanese cuisine | ||
noun • a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces | ||||
| 32% | 13 | Appealing qualities in umami-flavored cuisine | ||
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Umami Broth In Japanese Cuisine
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times14 Feb 2023 | Down 9 | |
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Appealing qualities in umami-flavored cuisine | |
2 | Imparter of umami taste, in brief
New York Times -
24 Sep 2017 | New York Times / 24 Sep 2017 |
3 | Japanese broth
Telegraph Cross Atlantic -
14 Feb 2023 | Telegraph Cross Atlantic / 14 Feb 2023 |
4 | Japanese paste imparting umami
New York Times -
15 Jun 2025 | New York Times / 15 Jun 2025 |
5 | Source of umami in Japanese cuisine
New York Times -
15 Nov 2025 | New York Times / 15 Nov 2025 |
6 | Umami-rich sauce in Japanese cooking | |
7 | Umami source, briefly
New York Times -
05 Dec 2014 | New York Times / 05 Dec 2014 |