My husband and I are still chuckling about a conversation we overheard in a restaurant a few weeks ago (the tables were really close, we couldn’t help it!).

The two couples were discussing umami. I’ve talked about umami quite a bit on this blog already, as understanding this savory “fifth taste” is one of the keys to making meals taste great at home.

But this foursome had just about all of the facts wrong – they thought it was a mouthfeel (it’s really just a savory taste sometimes described as “meaty” or “earthy”), they didn’t know which ingredients included it (good bets for umami are mushrooms, Parmesan cheese, miso and soy sauce), and they even settled on pronouncing it “unani.”

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I don’t know if it’s just in the U.S., or around the world, but it seems like kids are born thinking they don’t like certain things. Brussels sprouts got a bad rep like this for a long time, but currently, they are on every restaurant menu, everywhere, ever, so we’re good with those now.

But what about anchovies? I certainly grew up assuming I didn’t like anchovies, for no reason other than everybody else I knew actively hated them (or thought they hated them). But you know what? If you like Caesar salad (and who doesn’t?), you really do like anchovies. Kind of.

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