“a veritable tsunami of umami stories”? Washington Post food writer Robert L. Wolke summarizes what is known about this “fifth taste.” Named umami in 1907 by Kikunae Ikeda, glutamates are difficult to describe as far as their flavor, but then how does one describe any of the other four basic flavors without knowing them? Foods high in glutamates include popular seasonings such as Parmigiano-Reggiano, fermented soy sauce, and fish sauces. The discovery of a specific taste receptor on the human tongue for glutamates in 2000 legitimized its existence as a basic flavor. Findings this year that we have taste receptors for the amino acids found in proteins, of which glutamates are one, support the idea that our tastes provide our basic needs for nourishment. Saltiness is needed for sodium, sweetness for carbohydrates, bitterness to avoid toxic plants, he doesn’t say what sour is for (Vitamin C? :-), and the umami gives us protein.