Kokumi

Kokumi is umami’s long-lost cousin, and one of the tastes we associate with well-aged and fermented foods—an inextricable flavor that is complex and layered, sometimes accompanied by bold and acidic ferments and sometimes as subtle as a good olive oil.

Like umami, kokumi is positively correlated with the presence of proteins, but seems to indicate the fatty acids and calcium combined with those proteins. When umami and kokumi are combined, there is a natural assurance that complete proteins—and other minerals and nutrients that can properly break down and digest those amino acids—are present.