Extra Tastes.

From: Takehiro OHYA <KFC01067_at_niftyserve.or.jp>
Date: Mon, 09 Jan 1995 22:40:00 +0900


Hey, did someone call us, the orientals?

Paul Snow:
> I half remember that there is a theory that there is an extra
>flavour sense above sweet/sour/bitter/salt. I can't remember the name of
>this flavour but I think it is the Japanese for "tasty".

Sandy Petersen:
> That's right. The orientals add a fifth sense -- "flavor", or
>"tastiness" or something. Seaweed and peas both add this, as does
>MSG. Onions have it, too.

Well, Sandy isn't so accurate.
It is said, the orientals (includes Chinese and Japanese) have the fifth sense, as Sandy saids.

Lewis Jardine (right?) well remembers the name of the extra taste. It called "Umami" and pronunciated uh-ma-mih (see Prosopaedia of "Gods of Glorantha" for the detail of this pronunciation. All volwels are the short one.).

I cannot believe that onion have Umami. The Umami is contained, say, in Soy-source (a Japanese source made from soybeans), all fishes and meats, some seaweeds, and so forth. Since we Japanese have this Umami sense too, we don't need so much salts and peppers to eat steaks.

And, it is also said, that we Japanese have the sixth, and seventh sense. The sixth sense called "Karami" (ka-ra-mih), almost the same sense you Westeners called "Hot." The seventh called "Shibumi" (sih-buh-mih), very difficult to describe, but for instance, you may feel it when you drink Green Tea without any sugar or milk.

- ----------------------------------------------------------------
Takehiro OHYA                     |                   Ein Nichts
College of Arts and Sciences,     |  waren wir, sind wir, werden
The University of Tokyo           |       wir bleiben, bluehend:
E-Mail: KFC01067_at_niftyserve.or.jp |             die Nichts-, die
   g310419_at_komaba.c.u-tokyo.ac.jp |                Niemandsrose.
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End of Glorantha Digest V1 #82


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