Kokumi: The New Taste Sensation

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Foodie’s lives were revolutionized by the “discovery” of Umami, get ready to have your mind blown again…get ready for Kokumi. Yup, looks like the Japanese have known about Kokumi for a while. It has been dubbed the 6th taste, but that is not exactly right. Kokumi has no flavor, it is more of a sensation, a “mouth feel”, a “heartiness”.

The protagonists in Kokumi are Calcium, L-Histidine and glutathione. How does it work? Let’s take Calcium as an example: there are calcium channels on our tongues, when calcium hits our tongue and bind to those receptors, Kokumi enhances the flavor of said foods. Think of butter, made up of fat and calcium and absolutely tempting. Think of Kokumi as an amplifier for a mike.



What are Kokumi foods??

Cheese

Dried Fish

Foie Gras and pates

Garlic

Liver

Milk

Onions

Scallops

Yeast

This could be huge when it comes to eating healthier. Perhaps there are ways to increase the Kokumi in meals and lower fat content. Other uses for Kokumi include giving cheese a mature long finish, enhancing vegetable flavors, giving fullness to meats, rounding out acid in dressings, reducing sodium in foods, reducing oil content and enhancing the taste of spices.

I’m looking forward to seeing what scientists and chefs will come up with now that we have an awareness of this amazing component.

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