On 6 Aug 2015 16:02:48 GMT, notbob > wrote:

> 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?

You can buy "umami" paste, but it's made of things you'd recognize -

Tomato paste
Garlic
Anchovy paste
Black olives
Balsamic vinegar
Dehydrated porcini mushrooms
Parmesan cheese
Olive oil
Wine vinegar
Sugar
Salt

So IMO, umami is the new "je nes se quois".

--

sf