Thing is, you’re not really replacing one for the other, you’re usually cooking them together, changing that sweet/acidic/umami balance in the overall pie and creating fresh new opportunities for flavors. Yes, I am being a tiny bit obtuse, but I think it’s a good point.
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Because one is umami heavy and mildly sweet and acidic and the other is heavily sweet and acidic with little if any umami
Thing is, you’re not really replacing one for the other, you’re usually cooking them together, changing that sweet/acidic/umami balance in the overall pie and creating fresh new opportunities for flavors. Yes, I am being a tiny bit obtuse, but I think it’s a good point.