dsi1 wrote:
>
> Asian cooks have an advantage over Western cooks because they make most of their dishes with the idea of maximizing umami. I don't know how much Western cooks are able to utilize this basic taste. It might be that umami is an abstract concept to most cooks.

I'm still trying to figure out just exactly what umami is.
I would love to hear everyone's definition of this taste.
Please do.