The Toll House Recipe - A Simple Recipe for Umami

A lot of salt definitely pushes a dish from sweet to savory, but I don't think that's the defining feature of savory dishes. Desserts can have umami, but usually very little of it. They have so much umami in Japan that it just bleeds into everything else. This should be hardly surprising. Sweet dishes generally keep umami to a minimum, while savory dishes generally maximize umami to the best of their ability.