A discovery from Japan, called Kokumi, is being announced as the “sixth” taste. It has started to reach the store shelves all over the world. However, experts are still wondering what kokumi exactly tastes like. The experts have agreed on four standard tastes. They are sweet, bitter, salty and sour. A fifth taste called umami has been recently introduced as an addition on legitimate basis to the long-standing foursome. It is vaguely described as savory or “yummy.”

The finding has been put forward by the Japanese company, Ajimoto. They consider it as an alternative to MSG in packaged or artificially prepared food products. Ajimoto has already started to sell a yeast extract version of kokumi.

The researchers from Japan are trying to explain how kokumi gives a different taste to the person. When it is taken on the tongue, it triggers the calcium receptors. This enhances the other taste flavors. For an example, a salty food will taste even more salty if it is taken with something containing compounds of kokumi.

Many of the news outlets are presenting the translation of Kokumi as “heartiness.” The Globe and Mail speculates of Canada describes kokumi as more of a “rich taste.” Still, no single term has been selected yet that can be helpful in describing the taste of kokumi.