How the "fifth taste" of Japanese cooking has flavored the Jewish culinary world.
Jewish Week Online Columnist
It seems like everywhere you look in the food world these days, chefs and diners alike have the same buzzword on their tongues: umami. Known as the “fifth taste”—in addition to bitter, sour, salty and sweet, that is — umami (a Japanese portmanteau of the words “delicious” and “taste”) refers to that rich, savory flavor we taste in foods like cured meats and cheeses, mushrooms, ripe tomatoes, and in fermented products such as soy sauce and sauerkraut.
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