Umami, the once-obscure “fifth taste” discovered by Japanese scientists in 1908, is the flavor everyone from high-end chefs to food technologists is trying to inject into food these days. But is there a better way to get it than through MSG?
Umami, the once-obscure “fifth taste” discovered by Japanese scientists in 1908, is the flavor everyone from high-end chefs to food technologists is trying to inject into food these days. But is there a better way to get it than through MSG?