umamibut

Umamibut is a neologism used in some culinary and online communities to describe foods or flavors that foreground umami while maintaining balance with other taste dimensions. It is not a formal culinary category, but rather a playful label that signals a strong savory profile.

The word appears to be a portmanteau of umami and but, implying "umami, but ...". It emerged in online discussions and food blogs during the 2010s, and has circulated mainly among enthusiasts of experimental or fusion cuisine. It is not included in major dictionaries.

In practice, "umamibut" is used to describe dishes that emphasize savory depth—foods featuring ingredients such as aged cheese, miso, soy, mushrooms, or meat stocks—while deliberately balancing other elements like acidity, sweetness, or fat. It may be used descriptively or humorously, and is common in social media captions, recipes, and reviews.

Because it is informal, the term has no fixed definition and varies by community. Some writers treat it as a light-hearted shorthand for "savory-forward," while others critique it as vague branding. It remains a niche term within casual food discourse.