Including umami. The fifth taste may have been discovered by a Japanese food scientist 100 years ago, but that might as well have been last week as far as the Wall Street Journal is concerned. Oh what the heck, they published a great article about it yesterday. Not only does the author, Katy McLaughlin, do a great job of explaining what umami is and where it comes from (naturally occurring glutamate), she talks very sensibly and rationally about that much misunderstood food boogeyman, MSG. The site won’t let me hot link straight to the article, so just click on the link below, then on the top story.