I realize I use tamari in many of my dishes, so I thought I'd share a tidbit about it. Most of us are familiar with the basic tastes - bitter, sweet, salty, and sour - but relatively recently umami was added as the fifth. Umami is a Japanese concept, and I've heard it described as "yummy," or according to this article, "savory." Soy sauces, which include tamari, are considered to be foods rich in umami. (So are tomatoes, and I made a super tasty tomato soup tonight - to be blogged later.) So even if a meal may not seem like something soy sauce would belong in, tamari may serve to increase the *yumminess* of the dish.