upping the umami, the fifth taste

“Umami is the last-to-be discovered fifth basic taste, along with sweet, sour, bitter, and salty, and triggers a distinct class of taste receptors on the tongue. ... The most notorious (and often unjustifiably maligned) source of umami is monosodium glutamate (MSG), the sodium salt of a naturally-occurring amino acid.”

a chicken soup recipe^ says it’s time,
time to up the umami,
me-the-no-cook is sidelined and intrigued,
then taken to another place

sweet, sour, bitter and salty
are the tastes of you life,
but it’s time to up the game
release the amino acids of my fingers
into her body, the tasting menu scrapped,
go direct to the boardwalk hotel,
railroad her unto my jail,
teach and share the notorious
fifth perception of loves taste,
the elixir of our combinatory sensationalism






————-

The Best Chicken Soup with Rice, Carrots, and Kale
Saveur
Tomato paste and fish sauce add depth and umami to our best-ever chicken-and-rice soup studded with sweet carrots and silky kale.

Talk to me like rosemary and oil,
Like the sour with the sweet,
The heat of the noodle stew,
The first sip of a red wine,
The juicy steak with thyme
And shiitake
Look at me with eyes as gravy
And talk to me like honey
That drips like melting ice,
Like fennel and onions,
And biscuits with peaches
Talk to me like umami risotto,
With leeks
Like viola lemonade
And cinnamon cherry pie
With lime
Sip me like your creamy earl grey
And talk to me like toast and egg,
Like bergamot marmalade
Talk to me this way