umami is a good taste by its self it has a long time taste aka after tastes 

Tomatoes are rich in umami components.Soy Sauce is also rich in umami components.

Umami (/uˈmɑːmi/), a savory taste,[1][2][3] is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).

A loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".[4] This particular writing was chosen by Japanese chemist Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji 旨味, also read "umami", are used for a more general sense of a food as delicious.

People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG).[5] Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.[6]