{"id":3010,"date":"2010-12-09T18:04:16","date_gmt":"2010-12-10T00:04:16","guid":{"rendered":"http:\/\/royceeddington.com\/?p=3010"},"modified":"2010-12-09T18:05:11","modified_gmt":"2010-12-10T00:05:11","slug":"kokumi-wants-to-be-a-flavor-along-with-sweet-salty-bitter-sour-and-umami","status":"publish","type":"post","link":"https:\/\/royceeddington.com\/?p=3010","title":{"rendered":"“Kokumi” wants to be a flavor along with sweet, salty, bitter, sour and “umami”"},"content":{"rendered":"

So I was reading the latest Food Business News magazine from my monthly reading pile<\/a> when I saw an article that said “Kokumi Strives To Become New Flavor”.<\/p>\n

Apparently I’m a platinum member of the old fart club now, because the only tastes I knew of were sweet, salty, bitter and sour. Somewhere along the way, something called Umami got in the door, and now Kokumi wants to join the party.<\/p>\n

According to the article, Kokumi is “the rich, strong taste in food”, while another website defines Umami<\/a> as the “savouriness” of food.<\/p>\n

Here’s the best part. The article says “By human sensory analysis, we found that various extracellular calcium-sensing receptors (CaSR) agonists enhance sweet, salty, and Umami tastes, although they have no taste themselves<\/em><\/strong>… these characteristics are known as “kokumi taste” and often appear in traditional Japanese cuisine.”<\/p>\n

Soooo it’s a taste that has no taste.<\/p>\n

Right.<\/p>\n

Here’s the link to<\/span> iPhone Genius Scan<\/a> of the article…<\/p>\n

\"Kokumi<\/a><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

So I was reading the latest Food Business News magazine from my monthly reading pile when I saw an article that said “Kokumi Strives To Become New Flavor”. Apparently I’m a platinum member of the old fart club now, because … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[24,10],"tags":[],"class_list":["post-3010","post","type-post","status-publish","format-standard","hentry","category-magazines","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t