The Japanese define taste again

Posted on November 5, 2010 

The Japanese define taste again

The Japanese define taste again

Now that umami, the indescribable flavor associated with yumminess in foods like soy sauce and cheese, has been declared the fifth taste, chefs are moving on to kokumi, a taste that is often described as richness or “mothfulness.”

Kokumi is a non-tasting food or flavoring that, when combined with other foods, enhances “sweet, salty, and umami tastes” according to Japanese researchers at Ajinomoto, a Japanese seasonings and food product company, that published their findings in the November 2009 and January 2010 editions of the Journal of Biological Chemistry.

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