Short Wave TASTE BUDDIES: The Origins Of Umami
Apr 7, 2022
Chloe Weiner, a producer for the Short Wave podcast, joins host Emily Kwong to delve into the fascinating journey of umami's recognition as the fifth taste. They discuss the groundbreaking discovery by Dr. Kikunai Ikeda and the slow embrace of this savory flavor over the century. The conversation also unpacks the cultural perceptions of monosodium glutamate (MSG), exploring its contentious history and impact on American cuisine. Listeners gain insight into how umami reshapes our taste experiences and culinary traditions.
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Ikeda's Discovery
- In 1908, Kikunae Ikeda isolated glutamate from kombu seaweed while studying dashi.
- He then identified the taste as umami, publishing his findings in 1909.
Umami's Delayed Recognition
- Despite Ikeda's early discovery, umami wasn't widely accepted as a fifth taste for nearly a century.
- This podcast explores the reasons behind this delay.
Defining Umami
- Umami is a savory, almost textural taste, often described as deliciousness.
- It has a temporal quality that other basic tastes lack.
