We know the four basic tastes: sour, sweet, salty, and bitter. The fifth and less known basic taste is called umami. It is only within the last twenty-five years that umami has gained is position as the fifth taste. The name is originally Japanese and means good flavour. Umami is in short the taste that emerges when protein is fermented, a base flavour common to as varied foods as parmesan cheese, Worchester sauce, Japanese miso, dried fish and Faroese ræst meat.