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By Naomi Duguid
Published 2012
The Japanese word that has come to be used by Westerners to denote another category of flavor (a fifth, after salty, sweet, sour, and bitter), the taste that is “meatiness.” It’s the taste that we associate with ripe tomatoes, deeply flavored mushrooms, grilled meat. See “Umami” for details, and for the various sources of umami in the culinary traditions of Burma.
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