Western Egg Sandwich
The fifth taste, called umami, or savory flavor, has been used by Japanese cooks for about 1,200 years. The fifth taste is hard to describe, yet unlike salty, sour, sweet or bitter. While the word "umami" is used to describe this taste in most languages, it has also been described as meaty, roasted, earthy or simply "delicious" by Chinese cooks. The taste is created in foods that combine glutamates and nucleotides. Since it has been newly introduced as a concept in western recipes, you may wonder how to incorporate it into your cooking. It is already surprisingly common in many of the ingredients we use in pasta, salad and sauce. There are also many new ways to create this flavor through fermented fish and meat and vegetable extracts. Modern western cooks are just starting to understand and use umami paste and umami flavors in their dishes. This article will help you to add umami to your cooking.