Kokumi... the sixth taste?
Ajinomoto delighted visitors to its booth with novel applications for kokumi (glutathione), a taste enhancer discovered in the late 1980s that has recently gained in popularity, said Chef Chris Koetke. "It's a peptide that has no texture, but delivers a textural impression, body, roundness, and complexity. It brings all the flavors in a dish together... it's quite remarkable."