A normal heart rate is 60 to 100 beats per minute at rest. Ventricular tachycardia is a regular, faster-than-normal heart rate that begins in the heart's lower chambers.
Umami (pronounced oo-MAH-mee) has been called the fifth taste, joining the traditional quartet of salty, sweet, bitter and sour. The word umami derives from the Japanese umai, which roughly translates as deliciousness [source: Umami Information Center]. Chefs have described it as everything from delicate and subtle to earthy, musty and mushroom-like [source: Ninomiya].
Itâs actually one of the five basic tastes, as are sweet, sour, salty and bitter. The umami taste is savory and is most often associated with meats such as cured ham, seafood including anchovies and dried bonito as well as tomatoes, mushrooms, and some cheeses.he glutamate he found in dashi came from kombu, a large brown seaweed used to make dashi. The other key component in dashi is katsuobushi, dried bonito fish. In 1913, much to the surprise of many, Shintaro Kodama found that it was the inosinate released from the katsoubushi that elevated the umami taste in dashi.