内容摘要：Alicia Keys, left, and Swizz Beatz attend The Metropolitan Museum of Art’s Costume Institute benefit gala celebrating the opening of the “Superfine: Tailoring Black Style” exhibition on Monday, May 5, 2025, in New York. (Photo by Evan Agostini/Invision/AP)

Alicia Keys, left, and Swizz Beatz attend The Metropolitan Museum of Art’s Costume Institute benefit gala celebrating the opening of the “Superfine: Tailoring Black Style” exhibition on Monday, May 5, 2025, in New York. (Photo by Evan Agostini/Invision/AP)

Fish and seafood: Especially varieties like sea urchin, shrimp and scallops. You will also find high levels of umami flavor in fish and fish broths, especially little oily fish like sardines and anchovies.Bonito flakes: These tissue-thin, fluffy shards of cooked and dry-smoked tuna are used as the base of dashi, a seasoning blend at the base of much Japanese cooking. Dashi also usually includes shiitake mushrooms and kombu (seaweed).

Soy sauce, or shoyu, is one of the pillars of umami flavor in Asian cooking. Fermentation breaks down the proteins in the soybeans and wheat used to make soy sauce into amino acids, glutamic acid in particular. Tamari is a gluten-free version of this condiment.Fish sauce is another source of umami, used often in Southeast Asian cooking. The basic ingredients are anchovies and salt. The salt pulls out the liquid from the fish and creates a dark, potent amber sauce. This is one of the reasons that Thai,and Philippine food, to name a few, taste so distinctively and pungently savory.

Vegetarians and vegans might think that elusive fifth taste is hard to achieve without meat or other animal products, but there is much good news!Another big source of umami (and not coincidentally the other main ingredient in dashi).

Yeast enhancers and spreads: Umami is the leading flavor note of marmite and nutritional yeast.

Miso paste, made from fermented soybeans, is high in umami, whether you are using white miso, brown rice miso, red miso or yellow miso.Whether that figure proves to be accurate is difficult to measure, especially because DOGE routinely inflated or mischaracterized its work. But it falls short of President Bill Clinton’s initiative three decades ago, which resulted in $136 billion in savings — the equivalent of more than $240 billion today.

Elaine Kamarck, a key figure in the Clinton administration, said they focused on making the government more responsive and updating antiquated internal procedures. The work took years.“We went about it methodically, department by department,” she said. The effort also reduced the federal workforce by more than 400,000 employees.

However, Musk did little to seek insight from people who knew the inner workings of government.“They made some changes without really knowing what they were doing,” said Alex Nowrasteh, vice president for economic and social policy studies for the libertarian think tank Cato Institute. He said there were “a lot of unforced errors.”