Step aside Umami, Swiss flavoring/fragrance company Givaudan took a group of chefs to the Chefs Council 2010 in Hong Kong recently to promote the idea of using kokumi. Kokumi is a new Japanese taste concept which describes a certain type of mouthfeel the body detects through calcium channels on your tongue (which are also a fairly recent scientific discovery). Click over to Eater National for the full spiel. [-E-]
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