A Japanese word that loosely translates as "deliciousness," umami is widely recognized as the fifth taste, distinct from the favors classically recognized in the Western world: sweet, sour, salty and bitter.

Umami (oo-MAH-mee) is a meaty, savory quality derived from amino acids. Foods said to produce umami include meats, cheeses, mushrooms, soy and fish sauces, tomatoes, sweet potatoes, and seaweed.

Umami was identified in 1908 by Tokyo Imperial University researcher Kikunae Ikeda while studying the strong flavor of broth produced with seaweed. Ikeda found that an amino called glutamate produced the umami sensation, giving birth to the monosodium glutamate industry.

His discovery had its critics, but in recent years, researchers have, indeed, shown that the human brain has taste receptors for umami.

Modern research proves what many long suspected: Taste is a highly personal matter. A quarter of us are "supertasters," born with an unusually high number of taste buds, while another quarter are "taste blind" and unable to detect certain tastes.

Women are more likely than men to be supertasters. If you suspect you might be one, don't be too quick to pat yourself on the palate. Supertasters are often picky eaters, limiting their nutritional horizons. They're also more hypersensitive to oral pain, and when it comes to spicy foods, they really feel the burn.

CHICKEN IN TOMATO-PEANUT SAUCE

6 boneless, skinless chicken thighs, trimmed of excess fat

1/4 cup unseasoned dry bread crumbs

2 tablespoons vegetable oil

1 cup diced onion

1/2 cup diced red bell pepper

1 (14-ounce) can diced tomatoes, undrained

1/3 cup peanut butter

2 garlic cloves, crushed

2 tablespoons brown sugar

2 tablespoons soy sauce

1/8 teaspoon crushed red pepper, or to taste

1/2 cup canned lower-sodium chicken broth

Chopped cilantro

3 tablespoons coarsely chopped dry roasted peanuts

Dredge chicken in bread crumbs. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Transfer to medium-size slow cooker. Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro over basmati rice. Serves 6.

-- Recipe by Jean Kressy

NUTRITION PER SERVING: 354 calories, 22 grams fat, 22 grams protein, 19 grams carbohydrates, 3 grams fiber and 848 milligrams sodium.

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