The famous umami taste. The mysterious 5th taste. Umami is earthy (mushrooms), rotten (kimchi), funky (blue cheese), savory (tomatoes), and however you would describe the taste of anchovies.  Whenever I make a tomato-based dish, I try to sneak in some tomato paste or anchovies to add umami. If you don't like to use a messy, oily tin or jar of anchovies, your grocery most likely carries anchovy paste in a convenient tube. Conversion: 1 anchovy fillet = 1/2 teaspoon of anchovy paste.