The discovery of the fifth sense of taste

More than 300 years ago, the Mogi and Takanashi families commenced production of naturally brewed soy sauce in Noda, which is close to Tokyo. The secret of their creation is "umami" – which is Japanese for "savoury sensation". Umami is a fifth taste that we can perceive, in addition to sweet, sour, salty and bitter. Umami is what gives naturally brewed soy sauce its special typical flavour.