Umami (うま味)

▣ What’s umami?

Umami is one of the five basic tastes, alongside sweet, salty, bitter, and sour. It’s described as “savory” or “delicious” and comes from glutamate, inosinate, and guanylate found in certain foods.

▣ What’s the science behind umami?

The term “umami” was coined in 1908 by Japanese chemist Kikunae Ikeda, who pinpointed glutamate as the key to the unique taste of kombu seaweed broth. His discovery led to MSG (monosodium glutamate) as a flavor enhancer.

▣ What foods are packed with umami?

Umami is naturally found in ingredients like kombu seaweed, katsuobushi, miso, soy sauce, shiitake mushrooms, ripe tomatoes, Parmesan cheese, and aged meats. It’s a core flavor in Japanese soups, sauces, and broths.

▣ How does umami shape Japanese cuisine?

Umami is the backbone of Japanese cuisine’s rich, layered flavors. Broths like dashi, made from kombu and katsuobushi, create complex, balanced, and satisfying tastes using just a few ingredients and light seasonings.

▣ Fun Facts

• Umami receptors on the human tongue were only confirmed in 2000, making it the “youngest” taste in modern science.

• Umami isn’t just a flavor—it has a physical effect: it boosts salivation and makes flavors linger longer.