Umami

Understanding Umami

Until recently, Western taste physiology experts traditionally talked about four basic flavors: sweet, salty, sour and bitter. But the Japanese include a fifth flavor: umami ("oo-ma-mee"), often translated as "delicious," "savory," or "brothy." Many fermented products have this quality, including naturally brewed Kikkoman Soy Sauce.

A small amount of Kikkoman Soy Sauce will not add a soy sauce flavor but rather meld the flavors of a recipe and make the other ingredients simply taste better. Next time your meal loses its appeal, try using Kikkoman Soy Sauce for its flavor-enhancing, umami qualities:

• Vegetable stews and soups are richer, more flavorful
• Vinaigrettes are balanced and flavor is multi-dimensional
• Cream sauces are nuttier
• Tomato sauces are less acidic
• Sauteed mushrooms are more savory