I've never understood how there could be only four tastes--sweet, sour, salty, and bitter. It just didn't and still doesn't make sense. But there is a fifth taste which is particularly intriguing, it's called umami. I recently attended an Umami Symposium called New Frontiers of Taste and learned even more about this mysterious flavor.

The following was the menu served at the symposium after a panel discussion. It was an event sponsored by the Umami Information Center which is funded by a variety of food and ingredient companies. And yes, the first course was served by candlelight that came from a daikon wrapped tea light!


Chef Kunio Tokuoka
Appetizers
Kombu Broth-Simmered Beef Shabu-shabu
with Red Pepper Dipping Sauce

Seared Japanese Spiny Lobster with Tosa Vinegar Gel�e,
Fried Rice Grains, Ginger and Bonito

Broth-Simmered Onions with Chicken and Pickled Plum Gel�e,
Seaweed, Shiso and Sesame

Cubed Potato Frites with Salt-pickled Vegetables

Steamed Savory Egg Custard with Japanese Pepper Leaf Bud,
Smoked Chicken Mousse and Parmesan


Chef Hiro Sone
Salad
Ginger-Poached Georgia Shrimp
and Watermelon Salad with Lemongrass Vinaigrette

Chef Thomas Keller
Entr�e
Rib-Eye of Elysian Fields Farm Lamb �Cuit sous Vide�
with �Confit Byaldi,� Roasted Fennel and Pickled Shallot Sauce
So what is umami? Come back tomorrow and I'll tell you more...

In the meantime, head over to GlamDish for a chance to win a pasta prize package.