Back story first:

I wuz exploring koko's blog and slipped into White On Rice, one of
koko's linked blog sites. What was the first recipe to catch my eye?
Umami Burgers. ????

Now, I'm jones'ing an ancient craving, hamburgers and cheeseburgers.
Couldn't find a burger worth a damn in my locale, so started making my
own. I've changed my recipe jes a tad, but I still got it! Made one
last night and it was sublime. But, I'm not above improving upon my
own recipe to further my occasional addiction. WOR sez Viet fish
sauce is the answer to the "ultimate" umami burger.

<http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/>

While I love fish sauce (Thai or Viet) and always have plenty on hand,
never thought of it as a marinade for my burger meat. I'll definetly
give it a shot. My burger jones is alive and well.

Still....

What is umami? Is it a real deal or jes some Asians trying to foist
their cooking methods/terms off as some sorta scientific fact? If
tomatoes and other MSG heavy foods are particularly savory, is that a
whole new element for one's palate to discern? Why is sweet, sour,
bitter, and salty not enough? In short, is "umami" a real distinction
or jes another trendy term being ferociously flogged through the
food-o-sphere?

nb