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Food Science
The Science of Umami — The Fifth Taste Nobody Knew About for Centuries
Fact 1 of 274%
Umami translates literally to 'deliciousness' in the Japanese language.
Traditional calligraphy representing the concept of taste.
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The word was coined by Kikunae Ikeda in 1908. He realized that the savory flavor of dashi broth was distinct from the four basic tastes. This discovery changed culinary science forever.
"Umami is the quintessential taste of satisfaction."
It specifically refers to the taste of glutamates and nucleotides found in many foods.
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