After sweet and salty, sour and bitter, there is umami—the fifth taste. Discovered at the beginning of the last century by the Japanese, the word umami translates roughly to mean "deliciousness"—an understatement if ever there was one. Rich, deep and intensely savory, umami exists in a number of foods, many of which are blended into this mouthwatering puree of tomato, garlic, anchovy paste, black olives, balsamic vinegar, porcini mushrooms, parmesan cheese, olive oil and just a touch of sugar and salt. Squeeze it into sauces, gravies and risottos to add remarkable depth of flavor. Add it to pastas, soups and stews. Smear it on fish, meat or vegetables. It's pure "deliciousness" in a tube.