kokumi

Umami isn't even the latest taste sensation on the block; there's a new one, called kokumi, that various diabolically clever chefs and scientists are talking about, and I'm sure it won't be long before that too is isolated as a flavor enhancer.

TIME.com: Top Stories 2011

Umami isn't even the latest taste sensation on the block; there's a new one, called kokumi, that various diabolically clever chefs and scientists are talking about, and I'm sure it won't be long before that too is isolated as a flavor enhancer.

TIME.com: Top Stories 2011

Distinct from the basic tastes of bitter, sour, salty and sweet, kokumi is also separate from the oft-described savouriness of umami.

The Globe and Mail - Home RSS feed Wency Leung 2010

Just when we were starting to wrap our heads around umami, the hard-to-describe "fifth taste," Japanese chefs and researchers are honing in on kokumi, yet another newly identified and frustratingly difficult-to-define sense of taste.

The Globe and Mail - Home RSS feed Wency Leung 2010

They found that calcium channels are closely related to the receptors that sense sweet and umami (savory) tastes and that glutathione (a common kokumi taste element) is known to interact with calcium channels.

Gaea Times (by Simple Thoughts) Breaking News and incisive views 24/7 2010

that gives foods such as Parmesan cheese, anchovy paste and Worcestershire sauce their meaty, savoury flavours, has been surpassed by kokumi, the "sixth taste," from Japan.

The Globe and Mail - Home RSS feed Chris Johns 2011

When I’ve done Veganuary before, it wasn’t the lamb steak I missed, the hunk of cheddar or a fried egg, but what the Japanese call “kokumi”, which loosely translates to a sense of richness, thickness or mouthfeel – something easy to find in the world of animal products.

Veganuary recipes: Meera Sodha's weekly meal plan - part 2 Meera Sodha 2020