While taste physiologists in the West have traditionally pointed to four basic tastes – sweet, salty, sour, bitter – the Japanese notion of a fifth flavour, “umami” has been the subject of much discussion in recent years. Often translated as “savoury” or “brothy”, umami can be described as the tongue-coating, meaty flavour of sautéed mushrooms, a juicy steak or a rich stock.

Adding naturally brewed soy sauce to a variety of food products can help achieve this elusive “fifth taste”, making foods taste richer and more fully rounded.