Cheekyricho Umami Paste the 5th Taste

Umami was Identified in 1908 by Japanese scientist Kikunae Ikeda, as the the 5th taste alongside sweet, savoury, sour & bitter. It wasn't until Much later in 1985 when the term Umami, which is the Japanese words  combination of delicious taste was scientifically recognised.  This taste is universally found naturally  in foods which contain amino acids called L Glutamates. As distinct from Monosodium Glutamate which is a chemically derived flavour enhancer which has suffered bad publicity possibly due to its overuse. The umami taste is the meaty brothy almost creamy aftertaste left on the tongue after it's consumption. A similar flavour to a rich roasted mature piece of meat. Many of the flavours responsible for umami are accentuated to a greater extent when used in combination with other L Glutamate rich foods. We have produced our own Umami Paste in the cheekyricho kitchen and urge to try it for yourself. There isn't a savoury dish you could prepare that wouldn't benefit from the magnificent rich flavour base enhancement that is our Cheekyricho Umami Paste. Check out how to make it and a group of recipes using it on our cheekyricho YouTube channel. http://youtu.be/gf8NvJUYosM  It will take you guaranteed enjoyment of food to the next level. No wonder is is called the 5th Taste.