TOKYO, Nov. 7 (UPI) -- A new technology marketed in Japan reduces the need for salt without losing or changing the flavor of many dishes.
It's not a salt substitute, but rather an innovation that allows the tongue to taste sodium already present om food by drawing flavor-bearing ions closer to the taste buds.
This effect is delivered through a special battery-powered cup and spoon designed for dishes that have significant moisture, such as soups or curries.
This inventive approach seems well-matched to Japan's famous "umami" flavoring and appeals to members of the country's aging populace who want to reduce sodium intake.
The term umami, while popular with gourmet dining fans, remains a mystery to many. Known to foodies through miso soup or ramen, the flavor has been described as characteristic of broths and cooked meats, and chefs and diners may try to kick it up a notch by reaching for the salt shaker.
