Takashi Mishina, Sankei Shimbun

Takashi Mishina is a staff writer for Sankei Shimbun.

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The "Fifth Flavor" Comes Home: Umami Finds New Roles in Modern Japanese Cuisine

Takashi Mishina, Sankei Shimbun April 11, 2017

Umami or “savory,” is one of the five basic tastes alongside sweet, salty, sour,...