>>519722172
>>519722183
To be fair, you need to have a high IQ to recognize Umami.

>Dr. Kikunae Ikeda, the creater of Ajinomoto, in 1912

>"An attentive taster will find … something common in the complicated taste of asparagus, tomato, cheese, and meat, which is quite peculiar and cannot be classified under any of the four basic tastes, sweet, sour, salty and bitter. It is usually so faint and overshadowed by other stronger tastes, that it is often difficult to recognize it unless the attention is specially directed towards it."

>>212718222
Many such cases with Japanese food.