INI

Basic Tastes in Cooking - INI

Basic tastes in cooking are classifications of fundamental tastes that can be perceived by the human tongue. Modern culinary science recognizes five basic tastes: sweet, sour, salty, bitter, and umami. Each of these tastes serves different physiological roles and serves as important guidelines for ingredient selection, cooking methods, and flavor balance. Umami, in particular, was discovered by Dr. Kikunae Ikeda in 1908 and officially recognized as the fifth basic taste in 2009.

cooking taste basic tastes umami seasoning food culture

[item.sweet]
code=01
slug=sweet
name=Sweet
description=Sweet taste from sugars. Serves as an indicator for energy intake.
keyIngredients=["Sugar","Honey","Fruits","Maple syrup","Coconut sugar"]
physiologicalRole=Promotes intake of energy sources
discoverer=
discoveryYear=
note=

[item.sour]
code=02
slug=sour
name=Sour
description=Sour taste from acids. Serves as a warning against spoilage or unripeness.
keyIngredients=["Lemon","Vinegar","Citrus fruits","Plum","Yogurt","Tomato"]
physiologicalRole=Protective function warning against spoilage or unripeness
discoverer=
discoveryYear=
note=

[item.salty]
code=03
slug=salty
name=Salty
description=Salty taste from sodium chloride. Serves as an indicator for mineral replenishment.
keyIngredients=["Salt","Soy sauce","Miso","Seafood","Pickles","Salted seafood"]
physiologicalRole=Replenishment of essential minerals and maintenance of fluid balance
discoverer=
discoveryYear=
note=

[item.bitter]
code=04
slug=bitter
name=Bitter
description=Bitter taste from alkaloids, etc. Has a warning function against toxic substances.
keyIngredients=["Coffee","Beer","Bitter melon","Tea","Cacao","Celery"]
physiologicalRole=Warning function to prevent intake of toxic substances
discoverer=
discoveryYear=
note=

[item.umami]
code=05
slug=umami
name=Umami
description=Savory taste from glutamate, etc. Serves as an indicator for protein intake.
keyIngredients=["Kelp","Bonito flakes","Shiitake mushrooms","Tomato","Cheese","Soy sauce","Miso"]
physiologicalRole=Protein intake and digestion promotion
discoverer=池田菊苗 (Kikunae Ikeda)
discoveryYear=1908
note=

[item.spicy]
code=06
slug=spicy
name=Spicy
description=Stimulating flavor perceived as pain/heat sensation. Not included in the five basic tastes.
keyIngredients=["Chili peppers","Wasabi","Mustard","Black pepper","Ginger","Sichuan pepper"]
physiologicalRole=Metabolism promotion and sweating effect through pain stimulation
discoverer=
discoveryYear=
note=Not included in the five basic tastes but an important seasoning element in cooking