On 23 Nov 2009 07:16:42 GMT, Nick Cramer wrote:

> Is this just a marketing ploy by Kikkoman? Seems to me that you get umami
> when you have the right balance of sweet, sour, salty, bitter (and
> spicy/hot) for the dish you're preparing.
>
> Spicy/hot. Maybe that should be the fifth flavor. Wide range of
> intensities, durations and location of effects (different parts of the
> mouth, tongue, throat), sweat (face, brow, top or back of head, back).
>
> Please educate me. Thanks.

there's some argument, but i think there's pretty widespread agreement it's
a fifth taste (complete with separate taste receptors on the tongue),
'meaty' or 'savory.' wikipedia has a fairly good run-down:

<http://en.wikipedia.org/wiki/Umami>

it's kinda why monosodium glutamate pops up in many foods where they don't
want to spend the money on actual meat.

i would think the 'right balance' would be more along the lines of
'manifold flavor' you sometimes hear about when discussing szechuan food
(though not exactly 'balance' because you tend to taste first one and then
the other).

your pal,
blake