Some food scientists are calling it the sixth taste after sweet, salty, sour, bitter and umami. Kokumi, Japanese for “rich taste” or “delicious” is more about the texture and general impression a flavor leaves in your mouth — fermented and protein-rich foods tend to create it naturally — and it’s enriching the tastes of foods as diverse as meat, cheese, beer, salad dressing and chocolate mousse. While still on the fringes of food development, Mintel included it in their U.S. Flavor Trends study last year and said it’s well positioned to help food companies develop healthy dishes that offer the same satisfaction as sweeter, higher-fat versions. Keep it in mind as you consider up-and-coming flavors to enhance your menu items.