Umami- The Fifth Flavor

I recently realized that there is very little information or reviews on Asian eateries. I love most Asian foods (including Chinese, Vietnamese, Korean, Indian, Thai, etc). However, most places that have good quality Asian food at reasonable prices are difficult to research on Google or Zagat. So, I am starting today to find these little gems in my neighborhood and share them with you. I still need time to outline restaurants to visit. So, I'll start with a foodie's word of the day: 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
• Flavor is multi-dimensional Cream sauces are nuttier
• Tomato sauces are less acidic
• Sautéed mushrooms are more savory

Source: http://www.kikkomanusa.com/